Effects of ultrasound-assisted slightly acidic electrolyzed water thawing on myofibrillar protein conformation and gel properties of chicken breasts
Dewei Kong, Chunli Quan, Qian Xi, Rongwei Han, Peng Li, Qijing Du, Yongxin Yang, Jingxin Sun, Mark L. Tamplin, Jun Wang
Topics & Concepts
MyofibrilHomogeneousChemistryUltrasoundSolubilityChromatographyBiochemistryOrganic chemistryAcousticsThermodynamicsPhysicsMeat and Animal Product QualityBee Products Chemical AnalysisBiochemical effects in animals