Effects of ultrasound-assisted curing on the quality and microstructure of low-sodium beef jerky

The effects of ultrasonic brine on the physicochemical properties, sensory quality and microstructure of low-sodium beef jerkies were investigated. Compared with control jerky brined in 1.5% NaCl solution, both of the direct reduction and partial replacement of 50% NaCl by KCl decreased the sodium c...

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Detalles Bibliográficos
Autores principales: Li, Lingli, Zhang, Guangyao, Zheng, Yue, Bi, Xinxin, Jia, Na, Liu, Dengyong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10654025/
https://www.ncbi.nlm.nih.gov/pubmed/37939527
http://dx.doi.org/10.1016/j.ultsonch.2023.106679

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10654025/
https://www.ncbi.nlm.nih.gov/pubmed/37939527
http://dx.doi.org/10.1016/j.ultsonch.2023.106679

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