High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics

This research aimed to evaluate the physicochemical characteristics and their relationship with sensory properties of cured porcine m. longissimus lumborum assisted by high‐intensity ultrasound (HIU, 37 kHz, 22 Wcm(−2)). An experiment was designed with three factors at two levels each: type of curin...

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Detalles Bibliográficos
Autores principales: Contreras‐Lopez, German, Carnero‐Hernandez, Andrea, Huerta‐Jimenez, Mariana, Alarcon‐Rojo, Alma Delia, Garcia‐Galicia, Ivan, Carrillo‐López, L. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7020317/
https://www.ncbi.nlm.nih.gov/pubmed/32148788
http://dx.doi.org/10.1002/fsn3.1321

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7020317/
https://www.ncbi.nlm.nih.gov/pubmed/32148788
http://dx.doi.org/10.1002/fsn3.1321

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