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