Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties

Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties

This paper aimed to evaluate the effects of ultrasound-assisted L-histidine marination (UMH) on meat quality and actomyosin properties of beef M. semitendinosus. Our results found that UMH treatment effectively avoided excessive liquid withdrawal, and disrupted myofibril integrity by modifying the w...

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Bibliographic Details
Main Authors: Haibo Shi, Iftikhar Ali Khan, Ruyi Zhang, Ye Zou, Weimin Xu, Daoying Wang
Format: Article
Language:English
Published: Elsevier 2022-04-01
Series:Ultrasonics Sonochemistry
Subjects:
Ultrasound
L-histidine
Structure integrity
Actin-myosin binding
Rheology
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417722000803

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http://www.sciencedirect.com/science/article/pii/S1350417722000803

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