Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging

This study aimed to investigate the effect of an electric field refrigeration (EFR) on the quality characteristics of pork loin including dry aging loss, pH, water holding capacity (WHC), cooking loss, color, shear force, thiobarbituric acid reactive substances (TBARS), and microbial growth during d...

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Detalles Bibliográficos
Autores principales: Park, Sin-Young, Kim, Hack-Youn, Choe, Juhui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6728823/
https://www.ncbi.nlm.nih.gov/pubmed/31508596
http://dx.doi.org/10.5851/kosfa.2019.e59

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6728823/
https://www.ncbi.nlm.nih.gov/pubmed/31508596
http://dx.doi.org/10.5851/kosfa.2019.e59

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