Ultrasound-assisted plasma-activated water thawing of porcine longissimus dorsi: Effects on physicochemical, thermal stability, rheological, and structural properties of myofibrillar protein
Dewei Kong, Jiaqi Liu, Jun Wang, Qian Chen, Qian Liu, Fangda Sun, Baohua Kong
Topics & Concepts
MyofibrilRheologyLongissimus dorsiChemistryThermal stabilityUltrasoundTitinProtein stabilityFood scienceBiochemistrySarcomereMaterials scienceComposite materialBiologyCell biologyMedicineOrganic chemistryMyocyteRadiologyMeat and Animal Product QualityBiochemical effects in animalsMuscle metabolism and nutrition