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