Evaluation of ultrasound and microbubbles effect on pork meat during brining process

In this study combined effect of ultrasound-induced acoustic cavitation and microbubbles during meat brining on pork loin (Longissimus dorsi) was evaluated. Cylindrical shape (diameter 15 mm, height 80 mm) pork loin samples were cut and immersed in 200 g L(-1) NaCl brine and treated with the followi...

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Detalles Bibliográficos
Autores principales: Visy, Anna, Jónás, Gábor, Szakos, Dávid, Horváth-Mezőfi, Zsuzsanna, Hidas, Karina Ilona, Barkó, Annamária, Friedrich, László
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8141938/
https://www.ncbi.nlm.nih.gov/pubmed/34015685
http://dx.doi.org/10.1016/j.ultsonch.2021.105589

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8141938/
https://www.ncbi.nlm.nih.gov/pubmed/34015685
http://dx.doi.org/10.1016/j.ultsonch.2021.105589

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