Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification

•Ultrasound (PUS) could increase the WHC and tenderness of beef during curing.•LF-NMR analysis showed that PUS could induce the higher P21 values of beef.•Higher ratio of myosin oligomer was related to the increased WHC of beef by PUS.•PUS could increase the MFI values and the extent of myofibril pr...

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Veröffentlicht in:	Ultrasonics sonochemistry 2017-09, Vol.38, p.317-325
Hauptverfasser:	Kang, Da-cheng, Gao, Xue-qin, Ge, Qing-feng, Zhou, Guang-hong, Zhang, Wan-gang
Format:	Artikel
Sprache:	eng
Schlagworte:	Food Handling - methods Food Quality Myofibrillar fragmentation index Proteolysis Red Meat - analysis Tenderness Time Factors Ultrasonic Waves Ultrasound Water - analysis Water holding capacity Western blot
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