Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure

This study investigated the effects of brine injection and high hydrostatic pressure (HHP) on the quality characteristics of pork loin. Brine with ionic strength conditions (0.7% vs 1.5% NaCl, w/v) were injected into pork loins, and the meat was pressurized up to 500 MPa for 3 min. As a quality indi...

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Detalles Bibliográficos
Autores principales: Kim, Honggyun, Ramachandraiah, Karna, Yun, Young Chan, Kwon, In Suk, Park, Ha Neul, Kim, Hack-Youn, Lee, Eun-Jung, Hong, Geun-Pyo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7713769/
https://www.ncbi.nlm.nih.gov/pubmed/33305288
http://dx.doi.org/10.5851/kosfa.2020.e77

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7713769/
https://www.ncbi.nlm.nih.gov/pubmed/33305288
http://dx.doi.org/10.5851/kosfa.2020.e77

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