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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...

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Detalles Bibliográficos
Autores principales:	Kim, Haeun, Chin, Koo Bok
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Animal Bioscience 2022
Materias:	Article
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

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