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In-pack combination of ultrasonication and sous-vide accelerates goat meat tenderization: gene expression and biochemical changes during early post-mortem storage

Crossref DOI link: https://doi.org/10.1007/s44463-025-00028-7

Published Online: 2026-02-20

Published Print: 2026-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Sai-Ut, Samart https://orcid.org/0000-0002-5939-9648
Indriani, Sylvia https://orcid.org/0000-0002-5881-2832
Srisakultiew, Nattanan https://orcid.org/0000-0003-2083-8794
Kingwascharapong, Passakorn https://orcid.org/0000-0001-7952-8294
Rawdkuen, Saroat https://orcid.org/0000-0001-6664-3031
Phongthai, Suphat https://orcid.org/0000-0002-6717-3497
Jung, Young Hoon https://orcid.org/0000-0002-0781-3608
Zhang, Wanli https://orcid.org/0000-0003-0519-3684
Pongsetkul, Jaksuma https://orcid.org/0000-0002-0880-7031
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Text and Data Mining valid from 2026-02-20

Version of Record valid from 2026-02-20
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Article History

Received: 1 April 2025

Revised: 16 June 2025

Accepted: 17 June 2025

First Online: 20 February 2026

Declarations

:

: The authors declare no conflict of interest.

: Animal slaughter followed the guidelines of the Department of Livestock Development of Thailand and the National Research Council of Thailand (U1-10177-2565) and was approved by the Animal Ethics Committee of Suranaree University of Technology (SUT-IACUC-0151/2566).

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