The authors regret, that in the layout of an article, change the article type from “Review” to “Research article”.
The authors would like to apologise for any inconvenience caused.
. 2025 Feb 15;114:107225. doi: 10.1016/j.ultsonch.2025.107225
Corrigendum to “Ultrasound-assisted low-sodium salt curing to modify the quality characteristics of beef for aging” [Ultrason. Sonochem. 111 (2024) 107134]
Lei Liu
a,b, Fengnan Niu
c, Yating Xiong
a, Peng Wang
a,⁎, Xiaoyu Lyu
d, Zongyun Yang
a
Lei Liu
aKey Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China
bFood Science College, Tibet Agriculture & Animal Husbandry University, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R & D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi, Tibet, 860000, PR China
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Fengnan Niu
cDepartment of Pathology, Nanjing Drum Tower Hospital, The Affiliated Hospital of Nanjing University Medical School, Nanjing, Jiangsu, 210008, PR China
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Yating Xiong
aKey Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China
Find articles by Yating Xiong
Peng Wang
aKey Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China
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Xiaoyu Lyu
dGeriatric Nutrition Professional Committee of Gerontology Society in Jiangsu, Nanjing, Jiangsu, 210018, PR China
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Zongyun Yang
aKey Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China
Find articles by Zongyun Yang
aKey Lab of Meat Processing and Quality Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China
bFood Science College, Tibet Agriculture & Animal Husbandry University, The Provincial and Ministerial Co-founded Collaborative Innovation Center for R & D in Tibet Characteristic Agricultural and Animal Husbandry Resources, Nyingchi, Tibet, 860000, PR China
cDepartment of Pathology, Nanjing Drum Tower Hospital, The Affiliated Hospital of Nanjing University Medical School, Nanjing, Jiangsu, 210008, PR China
dGeriatric Nutrition Professional Committee of Gerontology Society in Jiangsu, Nanjing, Jiangsu, 210018, PR China
⁎
Corresponding author. wpeng@njau.edu.cn
Collection date 2025 Mar.
© 2025 Published by Elsevier B.V.
PMCID: PMC12013169 PMID: 39955172
This corrects the article "Ultrasound-assisted low-sodium salt curing to modify the quality characteristics of beef for aging" in volume 111, 107134.