The influence of ultrasound and adenosine 5’-monophosphate marination on tenderness and structure of myofibrillar proteins of beef
Ye ZouHeng YangMuhan ZhangXinxiao ZhangWeimin XuDaoying WangPublished in: Asian-Australasian journal of animal sciences (2019)
The results indicate that ultrasound combined with AMP improved meat tenderness not only by disruption in muscle integrity, increasing water retention, but also altering their spatial structure of myofibrillar proteins.