Effects of ultrasound-assisted tumbling on physicochemical properties, myofibrillar protein structure, and protein oxidation during beef curing.
Jin L; Zhang J; Zhang R; Xing L; Li M; Yao X; Zhang W · 2026 · Ultrasonics sonochemistry
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract (excerpt)
The aim of this study was to investigate the effects of ultrasound-assisted tumbling (100, 300, 500, and 700 W) with different treatment times (30, 60, 90, 120, 150, and 180 min) on the quality, myofibrillar protein structure, and protein…
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Metadata source: Europe PMC · DOI 10.1016/j.ultsonch.2026.107919