Effect of pulsed electric field-assisted thawing on the gelling properties of pekin duck meat myofibrillar protein
Chao‐Kai Chang, Chun-Ta Lung, Mohsen Gavahian, Bara Yudhistira, Min-Hung Chen, Shella Permatasari Santoso, Chang‐Wei Hsieh
Topics & Concepts
MyofibrilMyosinChemistryFood scienceWater holding capacityElectric fieldAnimal scienceBiochemistryBiologyPhysicsQuantum mechanicsMeat and Animal Product QualityMicrobial Inactivation MethodsInsect Utilization and Effects