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The Preparation of Chicken Ex Ovo Embryos and Chorioallantoic Membrane Vessels as In Vivo Model for Contrast-Enhanced Ultrasound Imaging and Microbubble-Mediated Drug Delivery Studies
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肉类保存创新:超声波预处理驱动的真空冷却胸的质量改善

Jialong Xu1, Qing Sun1, Sulafa B H Hashim2

  • 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.

Food chemistry
|August 7, 2025
PubMed
概括

超声波预处理显著加速真空冷却,并提高胸肉的质量. 在300W时观察到最优的结果,改善了纹理和保持水的容量,而不会损害结构.

关键词:
的胸部,就是一个的胸部.预处理 预处理超声波的功率是超声波的功率.真空冷却使用真空冷却.水的迁移 水的迁移

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Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
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