Effect of high intensity ultrasound on the gelation properties of wooden breast meat with different NaCl contents
Tong Xing, Ying Xu, Jun Qi, Xinglian Xu, Xue Zhao
Topics & Concepts
Food scienceChemistryWater holding capacityChicken breastUltrasoundThermal stabilityRandom coilMaterials scienceCrystallographyOrganic chemistryCircular dichroismPhysicsAcousticsMeat and Animal Product QualityFood Industry and Aquatic BiologyBiochemical effects in animals