Influence of Multi-Frequency Ultrasound Treatment on Conformational Characteristics of Beef Myofibrillar Proteins with Different Degrees of Doneness

This study evaluated the effect of multi-frequency sonication (20 kHz, 25 kHz, 28 kHz, 40 kHz, 50 kHz) on structural characteristics of beef myofibrillar proteins (MPs) with different degrees of doneness (Rare 52~55 °C, Medium Rare 55~60 °C, Medium 60~65 °C, Medium Well 65~69 °C, Well Down 70~80 °C,...

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出版年:	Foods
主要な著者:	Zhaoli Zhang, Tingxuan Yang, Yang Wang, Jiarui Liu, Wangbin Shi, Haochen Hu, Yang Meng, Xiangren Meng, Ronghai He
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2023-08-01
主題:	multi-frequency sonication beef myofibrillar proteins degree of doneness structural characteristics
オンライン･アクセス:	https://www.mdpi.com/2304-8158/12/15/2926