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Non-Invasive high power ultrasound (HPU) processing method for meat tenderization (ULTRATENDER)
Start date: Oct 1, 2013, End date: Sep 30, 2015,
Meat tenderness has long being recognized as the most important attribute of meat, greatly influencing consumer acceptability. After meat slaughtering, shortening of the muscle protein fibers causes the meat to become tough (“rigor mortis”). For meat to become enough tender to be sold to the final consumer, it has to be under chilling storage for a period ,between 7-90 days, resulting in high meat ...
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