Cargando…
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...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2014
|
| Materias: | |
| 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 |