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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2023
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| Materias: | |
| 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 |