The impact of quick-freezing methods on the quality, moisture distribution and microstructure of prepared ground pork during storage duration

The aim of present study was to investigate the influences of ultrasound-assisted immersion freezing (UIF), immersion freezing (IF) and air freezing (AF) on the quality, moisture distribution and microstructure properties of the prepared ground pork (PGP) during storage duration (0, 15, 30, 45, 60,...

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Detalles Bibliográficos
Autores principales: Wu, Zeyu, Ma, Wanru, Xian, Zhaojun, Liu, Qingsong, Hui, Ailing, Zhang, Wencheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8363880/
https://www.ncbi.nlm.nih.gov/pubmed/34388653
http://dx.doi.org/10.1016/j.ultsonch.2021.105707

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8363880/
https://www.ncbi.nlm.nih.gov/pubmed/34388653
http://dx.doi.org/10.1016/j.ultsonch.2021.105707

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