Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon

Our previous study has found that ultrasonic application on raw meat could improve the flavor of unsmoked bacon. For comprehensively evaluating the impacts of ultrasonic pretreatment (0, 250, 500 or 750 W, 20 kHz) on the overall quality of unsmoked bacon during processing, the following indicators w...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Jian, Zhang, Wangang, Ma, Chao, Cai, Jiaming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10314286/
https://www.ncbi.nlm.nih.gov/pubmed/37343395
http://dx.doi.org/10.1016/j.ultsonch.2023.106490

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10314286/
https://www.ncbi.nlm.nih.gov/pubmed/37343395
http://dx.doi.org/10.1016/j.ultsonch.2023.106490

Ejemplares similares