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Effects of ultrasound-assisted tumbling on physicochemical properties, myofibrillar protein structure, and protein oxidation during beef curing.

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Bibliographic Details
Title:	Effects of ultrasound-assisted tumbling on physicochemical properties, myofibrillar protein structure, and protein oxidation during beef curing.
Authors:	Jin, Lei¹ (AUTHOR), Zhang, Jian¹ (AUTHOR), Zhang, Ruyu¹ (AUTHOR), Xing, Lujuan¹ (AUTHOR), Li, Min² (AUTHOR), Yao, Xianqi³ (AUTHOR), Zhang, Wangang¹ (AUTHOR) wangang.zhang@njau.edu.cn
Source:	Ultrasonics Sonochemistry. Jul2026, Vol. 130, pN.PAG-N.PAG. 1p.
Subjects:	Protein structure, Beef processing, Chemical properties, Chemical modification of proteins, Meat preservation
Database:	Engineering Source

Description
ISSN:	13504177
DOI:	10.1016/j.ultsonch.2026.107919