Effects of ultrasound-assisted immersion thawing in plasma-activated water on thawing rate, quality characteristics, lipid and protein oxidation of porcine longissimus dorsi
Dewei Kong, Jiaqi Liu, Jun Wang, Qian Chen, Qian Liu, Fangda Sun, Baohua Kong
Topics & Concepts
Lipid oxidationLongissimus dorsiChemistryUltrasoundImmersion (mathematics)Food scienceBiochemistryMedicineAntioxidantPure mathematicsMathematicsRadiologyMeat and Animal Product QualityBiochemical effects in animalsThermoregulation and physiological responses