Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin

This study explored the effects of water or brine (2% NaCl, w/v) immersion thawing combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork. Ultrasound treatment of pork was conducted in two cold media (at 4℃), water and 2% (w/v) brine, respectively. Because the ultr...

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Detalles Bibliográficos
Autores principales: Hong, Geun-Pyo, Chun, Ji-Yeon, Jo, Yeon-Ji, Choi, Mi-Jung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597821/
https://www.ncbi.nlm.nih.gov/pubmed/26760753
http://dx.doi.org/10.5851/kosfa.2014.34.1.115

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597821/
https://www.ncbi.nlm.nih.gov/pubmed/26760753
http://dx.doi.org/10.5851/kosfa.2014.34.1.115

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