High-intensity ultrasonication of rabbit carcases: a first glance into a small-scale model to improve meat quality traits

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...

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Bibliographic Details
Main Authors: Raul Alberto Reyes-Villagrana, Mariana Huerta-Jimenez, Jose Luis Salas-Carrazco, Luis Manuel Carrillo-Lopez, Alma Delia Alarcon-Rojo, Rogelio Sanchez-Vega, Ivan Adrian Garcia-Galicia
Format: Article
Language:English
Published: Taylor & Francis Group 2020-12-01
Series:Italian Journal of Animal Science
Subjects:
high-intensity ultrasound
rabbit meat
carcase ultrasonication
meat quality
tenderisation
Online Access:http://dx.doi.org/10.1080/1828051X.2020.1763212

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