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Effects of high-intensity high-frequency ultrasound on ageing rate, ultrastructure and some physico-chemical properties of beef

F. Got, Joseph Culioli, Philippe Bergé, Xavier Vignon, Thierry Astruc, J.M Quideau, M Lethiecq

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Key concepts: Rigor mortis, Ageing, Tenderness, Sarcomere, Ultrasound, Meat tenderness, Myofibril, Animal science

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Effects of high-intensity high-frequency ultrasound on ageing rate, ultrastructure and some physico-chemical properties of beef — Research Paper | ScholarLens