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

• 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

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...