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Ultrasound application and its effect on quality attributes of marinated goat meat

A study was carried out to evaluate the effect of ultrasound application on the physicochemical and sensory characteristics of marinated goat meat. Chunks of semimembranosus muscle were immersed in the marinade and ultrasonicated in an ultrasound bath (280 W, 37 kHz) for 15 (T1), 30 (T2), 45 (T3) an...

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Bibliographic Details
Main Authors:	Kumar, P., Ahmed, M. A., Hayat, M. N., Abubakar, A. A., Rahman, M. M., Ismail Fitry, M. R., Kaka, U., Sazili, A. Q.
Format:	Article
Published:	Indian Society for Sheep and Goat Production and Utilization 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/114260/ https://www.indianjournals.com/ijor.aspx?target=ijor:ijsr&volume=30&issue=2&article=013
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