Estimation of the stability of skeletal muscle myoglobin of chilled pork treated with brine activated by low-frequency high-intensity ultrasound

We studied the effect of ultrasonic activation of brine (3%) during salting on the degree of stability of colour parameters of pork with normal (NOR) and abnormal course of autolysis in the CIE Lab colour space. The mechanism of stabilisation of the colour of meat is attributed to donor–acceptor bon...

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Detalles Bibliográficos
Autores principales: Krasulya, Olga, Smirnova, Anastasiya, Bogush, Vladimir, Shlenskaya, Natalia, Vostrikova, Natalia, Mettu, Srinivas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786550/
https://www.ncbi.nlm.nih.gov/pubmed/33125961
http://dx.doi.org/10.1016/j.ultsonch.2020.105363

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786550/
https://www.ncbi.nlm.nih.gov/pubmed/33125961
http://dx.doi.org/10.1016/j.ultsonch.2020.105363

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