Figure 1.

Effects of ultrasonic treatment with different ultrasound power, treatment time, and temperature on the shear force of whelk meat. Whelk meat was ultrasonic‐treated under various conditions ((a): power: 100–225 W; (b) treatment time 2–16 min, (c): temperature 10–60°C) and subsequently subjected for the shear force analysis. Data are presented as mean ± SEM. Statistical significance was assessed by one‐way ANOVA and Tukey's multiple comparison test with *^* p<0.01 and **^* p<0.001 when compared with untreated controls