Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat

<div>Effect of treatments on Water Holding Capacity (WHC) of rabbit meat after marinating assisted by power ultrasound or in static bath at different salt concentrations (70, 140, and 200 g NaCl/L).</div>

Journal of Food Quality

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Figure 4

Figure 4: Effect of Acid Marination Assisted by Power Ultrasound on the Quality of Rabbit Meat 