Myofibrillar Fragmentation and Cytoskeletal Protein Degradation: A Mechanism Driven by Ultra-High Pressure Processing to Tenderize Post-Mortem Goose Meat
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Enhancing tenderness is crucial for improving the commercial quality and consumer acceptance of goose meat. Here, a novel strategy was developed to enhance tenderness by accelerating the degradation of cytoskeletal proteins through ultra-high pressure (UHP) pr... ...
