Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat

The present study aims to evaluate the effects of enzyme, ultrasound, and ultrasound-assisted enzyme treatments at different ultrasound times on the quality of the spent-hen breast meat (SHBM). The enzyme, ultrasound, and ultrasound-assisted enzyme treatments had a slight adverse effect on the color and pH, significantly reduced shear force, and increased water holding capacity (WHC) (P