Effects of chloride injections and ultrasonic treatment on the microstructure of longissimus lumborum muscle fibers from beef cattle as investigated by atomic force microscopy

This study aimed to use atomic force microscopy to compare effects of ultrasound bath, injecting calcium chloride solution and sodium chloride solution on the ultrastructure of muscle fibers and choose the preferred meat tenderizing method. The muscles fibers were tenderized and then scanned by atom...

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Veröffentlicht in:	International journal of food properties 2018-01, Vol.21 (1), p.2671-2680
Hauptverfasser:	Wang, Ying, Wu, Huachang, Yi, Yuwen, Zan, Linsen, Zhang, Sheqi, Zhu, Jie
Format:	Artikel
Sprache:	eng
Schlagworte:	Atomic force microscopy Calcium chloride Cattle Injection Meat Microscopy Muscle contraction Palatability Sarcomere length Sodium chloride Ultrasonic imaging Ultrasound Ultrastructure
Online-Zugang:	Volltext
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