Effect of ultrasound-assisted water-holding agent on the quality of frozen stored beef
Beef was soaked in an ultrasonic-assisted water-holding agent to increase its water-holding capacity without sacrificing its quality. Storage at -18 °C for 0, 7, 14, 21 and 28 days, the effects of the water-holding agent and ultrasound on the quality of the beef were discussed, along with the centri...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24002521 |
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