High-intensity ultrasonication of rabbit carcases: a first glance into a small-scale model to improve meat quality traits
High-intensity ultrasound has been reported as a novel technology applied to improve tenderness in beef, pork, lamb and poultry. Its potential benefit has been studied mostly in individual muscles. This study aimed to evaluate the effect of high-intensity ultrasound (HIU, 24 kHz, 12 W/cm2 for 15 min...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-12-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/1828051X.2020.1763212 |