Ultrasound application to improve meat quality

Ultrasound application to improve meat quality

High-intensity ultrasound offers an alternative to traditional methods of food preservation and is regarded as a green, versatile, popular, and promising emerging technology. Ultrasound generates acoustic cavitation in a liquid medium, developing physical forces that are considered the main mechanis...

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主要作者:	Janacua-Vidales, Hector
其他作者:	Alarcón-Rojo, Alma D., Peña-González, Esmeralda, García-Galicia, Iván, Huerta-Jiménez, Mariana, Reyes-Villagrana, Raúl, Carrillo-López, Luis
格式:	Capítulo de libro
语言:	spa
出版:	INTECH Open 2018
主题:	Ultrasound, cavitation, emerging technologies, minimal processing, meat quality info:eu-repo/classification/cti/6
在线阅读:	https://doi.org/10.5772/intechopen.77973 https://www.intechopen.com/books/descriptive-food-science/ultrasound-application-to-improve-meat-quality
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