Ultrasound-assisted improvement of thawing quality of Tibetan pork by inhibiting oxidation
The challenge of meat quality degradation due to transportation difficulties in high-altitude plateaus underscores the importance of an efficient thawing process for Tibetan pork to ensure its quality. This study compared four thawing methods ultrasound thawing (UT), refrigerator thawing (RT), hydro...
| Published in: | Ultrasonics Sonochemistry |
|---|---|
| Main Authors: | , , , , , , , , , |
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-11-01
|
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417724002773 |