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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Article

Effects of chloride injections and ultrasonic treatment on the microstructure of longissimus lumborum muscle fibers from beef cattle as investigated by atomic force microscopy

Ying WangLaboratory of Agricultural and Food Biomechanics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi, ChinaView further author information
,
Huachang WuSichuan Key Laboratory of Cooking Science, Sichuan Tourism University, Chengdu, Sichuan, ChinaView further author information
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Yuwen YiSichuan Key Laboratory of Cooking Science, Sichuan Tourism University, Chengdu, Sichuan, ChinaView further author information
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Linsen ZanLaboratory of Muscle and Meat Biomechanics, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi, ChinaView further author information
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Sheqi ZhangLaboratory of Agricultural and Food Biomechanics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi, ChinaCorrespondence[email protected]
View further author information
&
Jie ZhuLaboratory of Agricultural and Food Biomechanics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi, China;Laboratory of Muscle and Meat Biomechanics, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi, ChinaCorrespondence[email protected]
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Pages 2671-2680 | Received 23 Aug 2018, Accepted 11 Dec 2018, Published online: 06 Jan 2019

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