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Ultrasound combined with slightly acidic electrolytic water thawing improved rheological properties, quality and structure of mutton myofibrillar protein gel

Jun Wang; Dewei Kong; Rongwei Han; Peng Li; Yongxin Yang; Baohua Kong
Meat Science · Vol. 225 · pp. 109806 · 2025
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Bibliographic Information

JournalMeat Science
PublisherElsevier
Publication Date2025-07-01
Publication Year2025
Volume225
Pages109806
Document TypeJournal Article
eISSN0309-1740
DOI10.1016/j.meatsci.2025.109806
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1977-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03091740
Publisher PageOpen Publisher Page
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