Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorFederal Institute of São Paulo–Ifsp-
Autor(es): dc.contributorSan Cibrao Das Viñas-
Autor(es): dc.contributorUniversidad de Vigo-
Autor(es): dc.creatorBarretto, Tiago Luis-
Autor(es): dc.creatorSanches, Marcio Augusto Ribeiro-
Autor(es): dc.creatorPateiro, Mirian-
Autor(es): dc.creatorLorenzo, Jose Manuel-
Autor(es): dc.creatorTelis-Romero, Javier-
Autor(es): dc.creatorda Silva Barretto, Andrea Carla-
Data de aceite: dc.date.accessioned2025-08-21T20:13:22Z-
Data de disponibilização: dc.date.available2025-08-21T20:13:22Z-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2021-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1080/87559129.2022.2028285-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/230274-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/230274-
Descrição: dc.descriptionUltrasound is an acoustic mechanical wave that, at intensities above 20 kHz, can cause cavitation, a phenomenon responsible for accelerating chemical reactions and/or causing changes in the microstructure of food. This technology has been studied in meat salting, as well as in products such as bacon, sausage, cooked ham, salami and bologna. The water holding capacity, color and instrumental texture and sensory acceptance of these products can be improved with the introduction of this technology. Thus, the objective of this review is to present an overview of the effects of ultrasound on the physicochemical and sensory properties of meat and meat products.-
Descrição: dc.descriptionSão Paulo State University–Unesp Institute of Biosciences Humanities and Exact Sciences–Ibilce Campus São José Do Rio Preto Food Engineering and Technology Department - Meat and Meat Products Laboratory-
Descrição: dc.descriptionFederal Institute of São Paulo–Ifsp Campus Barretos-
Descrição: dc.descriptionCentro Tecnológico de La Carne de Galicia Avda. Galicia N° 4 Parque Tecnológico de Galícia San Cibrao Das Viñas-
Descrição: dc.descriptionÁrea de Tecnologia de Los Alimentos Facultad de Ciencias de Ourense Universidad de Vigo-
Descrição: dc.descriptionSão Paulo State University–Unesp Institute of Biosciences Humanities and Exact Sciences–Ibilce Campus São José Do Rio Preto Food Engineering and Technology Department - Meat and Meat Products Laboratory-
Idioma: dc.languageen-
Relação: dc.relationFood Reviews International-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectCavitation-
Palavras-chave: dc.subjectinstrumental texture-
Palavras-chave: dc.subjectsensory acceptance-
Palavras-chave: dc.subjectwater holding capacity-
Título: dc.titleRecent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects-
Tipo de arquivo: dc.typevídeo-
Aparece nas coleções:Repositório Institucional - Unesp

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