Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine Longissimus Lumborum

The effects of vacuum thawing (VT), ultrasound thawing (UT) and microwave thawing (MT) on the quality, protein and lipid oxidation, internal temperature distribution and microstructure of porcine longissimus lumborum were compared. The results showed that a significant decrease (p < 0.05) in qual...

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Detalles Bibliográficos
Autores principales: Wang, Bo, Bai, Xue, Du, Xin, Pan, Nan, Shi, Shuo, Xia, Xiufang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9099600/
https://www.ncbi.nlm.nih.gov/pubmed/35564090
http://dx.doi.org/10.3390/foods11091368

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9099600/
https://www.ncbi.nlm.nih.gov/pubmed/35564090
http://dx.doi.org/10.3390/foods11091368

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