Research Progress on the Mechanism of Ultrasound Tenderization and Application Effect in Meat Products
Tenderness is an important index to evaluate the quality of meat products, and improving the tenderness of meat products is conducive to attracting consumers to buy again. Although traditional physical tenderization technology is widely used in tenderizing processing of meat and meat products, the d...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040166 |