Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory p...

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Detalles Bibliográficos
Autores principales: Choi, Yun-Sang, Jeong, Tae-Jun, Hwang, Ko-Eun, Song, Dong-Heon, Ham, Youn-Kyung, Kim, Young-Boong, Jeon, Ki-Hong, Kim, Hyun-Wook, Kim, Cheon-Jei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4869540/
https://www.ncbi.nlm.nih.gov/pubmed/27194922
http://dx.doi.org/10.5851/kosfa.2016.36.2.152

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4869540/
https://www.ncbi.nlm.nih.gov/pubmed/27194922
http://dx.doi.org/10.5851/kosfa.2016.36.2.152

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