Effects of ultrasound-assisted tumbling on physicochemical properties, myofibrillar protein structure, and protein oxidation during beef curing
{{output}}
The aim of this study was to investigate the effects of ultrasound-assisted tumbling (100, 300, 500, and 700 W) with different treatment times (30, 60, 90, 120, 150, and 180 min) on the quality, myofibrillar protein structure, and protein oxidation of beef (kn... ...
