Cargando…
Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods
OBJECTIVE: The objective of this study was to evaluate functional properties of reduced-salt pork meat products made of pre-rigor pork loin treated by different freezing temperatures (−30°C and −70°C) during storage. METHODS: Pre-rigor cured pork loin with 1.0% added salt was compared to post-rigor...
| Autores principales: | , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Animal Bioscience
2022
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8902222/ https://www.ncbi.nlm.nih.gov/pubmed/34530509 http://dx.doi.org/10.5713/ab.21.0320 |