Storage Quality Improvement of Duck Breast Meat: Role of Ultrasound-Assisted Slightly Acidic Electro...
Storage Quality Improvement of Duck Breast Meat: Role of Ultrasound-Assisted Slightly Acidic Electrolyzed Water
About this item
Full title
Author / Creator
Xu, Anqi , Zhang, Siyi , Huan, Chuanming , Gao, Sumin , Wang, Hengpeng , Gao, Ziwu , Wu, Ruiyun , Wang, Zhenyu and Meng, Xiangren
Publisher
Switzerland: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Switzerland: MDPI AG
Subjects
More information
Scope and Contents
Contents
This study evaluated the effects of ultrasound-assisted slightly acidic electrolyzed water (SAEW) treatment on duck breast meat storage quality. The impact of different treatments—ultrasound combined with SAEW, SAEW alone, ultrasound combined with water, and water-alone treatment—on the freshness, texture, protein oxidation, and microbiological div...
Alternative Titles
Full title
Storage Quality Improvement of Duck Breast Meat: Role of Ultrasound-Assisted Slightly Acidic Electrolyzed Water
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_798776ba991e406d843bcf33446bfc26
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_798776ba991e406d843bcf33446bfc26
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods14030534
