How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: Possible mechanisms from tissue to protein.The combined effects of ultrasound (intensity of 15.6 W/cm2 and sonication for 5 min) with potassium alginate (PA) marination (UPA) on tenderizing old chicken breast meat, and possible mechanisms from tissue to protein, were investigated. 
ultrasound
How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: Possible mechanisms from tissue to protein.The combined effects of ultrasound (intensity of 15.6 W/cm2 and sonication for 5 min) with potassium alginate (PA) marination (UPA) on tenderizing old chicken breast meat, and possible mechanisms from tissue to protein, were investigated. 
potassium alginate marination