Ultrasound combined with Adenosine 5′-Monophosphate Treatment: A Strategic Approach for enhancing the tenderness of chicken wooden breast meat

Ultrasound combined with Adenosine 5′-Monophosphate Treatment: A Strategic Approach for enhancing the tenderness of chicken wooden breast meat

This study aimed to evaluate the effects of ultrasound and adenosine 5′-monophosphate (AMP) treatments on the quality characteristics and tenderness of chicken wooden breast (CWB). Compared to normal breast, CWB exhibits distinct quality characteristics, including increased weight, higher pH, pale c...

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Bibliographic Details
Main Authors: Xiang Yu, Yanli Feng, Wenhan Ma, Xue Xiao, Jun Liu, Weiwei Dong, Yuanliang Hu, Huan Liu
Format: Article
Language:English
Published: Elsevier 2025-03-01
Series:Ultrasonics Sonochemistry
Subjects:
Chicken wooden breast
Ultrasound
Adenosine 5′-monophosphate
Tenderness
Online Access:http://www.sciencedirect.com/science/article/pii/S135041772500063X
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