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超声波辅助固化对低牛肉的质量和微观结构的影响

Lingli Li1, Guangyao Zhang1, Yue Zheng1

  • 1College of Food Science and Technology, Bohai University, Jinzhou, Liaoning 121013, China.

Ultrasonics sonochemistry
|November 8, 2023
PubMed
概括

超声波盐处理和化 (KCl) 替代有效减少牛肉中的. 这种组合提高了质量,产量和质地,提供了更健康的肉选择.

关键词:
牛肉干的牛肉.低含量 低含量的微观结构的微观结构感官质量的感官质量超声波固化 超声波固化 超声波固化

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