Effect of high power ultrasound waves on properties of meat: A review

International Journal of Food Properties

Volumn 7, Issue 2, 2004, Pages 301-319

  Jayasooriya, S D ^a   Bhandari, B R ^a   Torley, P ^a   D'Arcy, B R ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

High power ultrasound; Meat; Tenderness

Indexed keywords

BIOCHEMISTRY; ENZYMES; FOOD PROCESSING; GELATION; MICROORGANISMS; NUTRITION; ULTRASONIC WAVES; VIBRATIONS (MECHANICAL);

GERMICIDAL PROPERTIES; HIGH POWER ULTRASOUND; PROTEOLYSIS; TENDERNESS;

MEATS;

EID: 4043149377     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120030039     Document Type: Review

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