Impact of Ultrasound-assisted Cooking and Endpoint Core Temperature on Physicochemical and Microbiological Properties, and Oxidative Stability of Beef
This research aimed to investigate the impacts of different cooking methods (B; Boiling, US; Ultrasound-assisted slow boiling, UF; Ultrasound-assisted fast boiling) and endpoint core temperatures (ECT; 68°C, 74°C, and 80°C) on the oxidative stability, physicochemical, and microbiological properties...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2025-02-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | https://agrifoodscience.com/index.php/TURJAF/article/view/7470 |
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