Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork

The present study aimed to investigate the impact of ultrasound-assisted tumbling (UAT; 20 kHz, 100, 300, 500 and 700 W) with different treatment time (30, 60, 90 and 120 min) on the diffusion and distribution of NaCl as well as the change of pork texture properties during curing. Results showed tha...

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Detalles Bibliográficos
Autores principales: Zhang, Ruyu, Zhang, Jian, Zhou, Lei, Wang, Lin, Zhang, Wangang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8484812/
https://www.ncbi.nlm.nih.gov/pubmed/34564031
http://dx.doi.org/10.1016/j.ultsonch.2021.105759

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8484812/
https://www.ncbi.nlm.nih.gov/pubmed/34564031
http://dx.doi.org/10.1016/j.ultsonch.2021.105759

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