Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

The consumption of rabbit meat is scarce in Mexico, despite its good taste and high protein content. Acid marination may be an option to introduce this meat into new markets and add value to this food. The use of ultrasound has been reported as an accelerator in the impregnation process and improvin...

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Bibliographic Details
Main Authors: Julián Andrés Gómez-Salazar, Diana A. Ochoa-Montes, Abel Cerón-García, César Ozuna, Maria Elena Sosa-Morales
Format: Article
Language:English
Published: Wiley 2018-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2018/5754930
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