𝔖 Bobbio Scriptorium
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THE INFLUENCE OF HIGH INTENSITY ULTRASOUND BATHS ON ASPECTS OF BEEF TENDERNESS

✍ Scribed by J.G. LYNG; P. ALLEN; B.M. McKENNA

Book ID
111343643
Publisher
John Wiley and Sons
Year
1997
Tongue
English
Weight
598 KB
Volume
8
Category
Article
ISSN
1046-0756

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✍ Lyng, James G; Allen, Paul; McKenna, Brian M πŸ“‚ Article πŸ“… 1998 πŸ› John Wiley and Sons 🌐 English βš– 205 KB πŸ‘ 1 views

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