Effect of ultrasonic pretreatment with synergistic microbial fermentation on tenderness and flavor of air-dried duck under low nitrite process
Weitao Zhao, Xiankang Fan, Zihang Shi, Yangying Sun, Zhen Wu, Ming Huang, Daodong Pan · 2024
Read Effect of ultrasonic pretreatment with synergistic microbial fermentation on tenderness and flavor of air-dried duck under low nitrite process by Weitao Zhao, Xiankang Fan, Zihang Shi, Yangying Sun, Zhen Wu, Ming Huang, Daodong Pan (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11577122.txt.
Description
A peer-reviewed research article from Europe PMC (2024). The tenderness and flavor of meat products are critical factors influencing consumers' purchasing decisions. This study investigated the effects of ultrasonic pretreatment with synergistic microbial strain fermentation on tenderness and flavor of air-dried duck under low nitrite process. The results demonstrated that ultrasonic pretreatment combined with microbial strain fermentation improved water retention and tenderness of duck meat by disrupting the muscle microstructure, increasing muscle fiber spacing, and facilitating water migration and distribution.
Catalog record
| CREATOR | Weitao Zhao, Xiankang Fan, Zihang Shi, Yangying Sun, Zhen Wu, Ming Huang, Daodong Pan |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 52 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |