Effects of combined ultrasound and low-temperature short-time heating pretreatment on proteases inactivation and textural quality of meat of yellow-feathered chickens
Pengpeng Li, Liangge Sun, Jiankang Wang, Yuanxin Wang, Ye Zou, Zheng Yan, Muhan Zhang, Daoying Wang, Weimin Xu
Topics & Concepts
ProteasesChicken breastFood scienceChemistryCathepsinShelf lifeLipid oxidationCathepsin BUltrasoundTexture (cosmology)BiochemistryEnzymeImage (mathematics)AntioxidantComputer scienceArtificial intelligenceAcousticsPhysicsMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesAnimal Nutrition and Physiology