How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: Possible mechanisms from tissue to protein
Haibo Shi, Xinxiao Zhang, Xiao Chen, Rui Fang, Ye Zou, Daoying Wang, Weimin Xu
Topics & Concepts
MyofibrilTendernessMarinationChemistryChicken breastFood scienceSonicationMyosinUltrasoundMoistureBiophysicsPotassiumBiochemistryChromatographyBiologyAcousticsPhysicsOrganic chemistryMeat and Animal Product QualityMicrobial Inactivation MethodsMicroencapsulation and Drying Processes