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Effects of high-intensity high-frequency ultrasound on ageing rate, ultrastructure and some physico-chemical properties of beef

✍ Scribed by F Got; J Culioli; P Berge; X Vignon; T Astruc; J.M Quideau; M Lethiecq

Book ID
117497293
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
556 KB
Volume
51
Category
Article
ISSN
0309-1740

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Samples of beef L ongissimus thoracis et lumborum and Semimembranosus muscles were ultrasonicated either pre-or post-rigor using a 20 kHz ultrasonic probe at an operational electrical power output of 62 W cm~2 of radiating surface. This probe was placed at intervals along the surface of the meat for