Effect of Ultrasound Combined with Glycerol-Mediated Low-Sodium Curing on the Quality and Protein Structure of Pork Tenderloin

Considering the hazards of high salt intake and the current status of research on low-sodium meat products, this study was to analyze the effect of ultrasound combined with glycerol-mediated low-sodium salt curing on the quality of pork tenderloin by analyzing the salt content, water activity (aw),...

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Detalles Bibliográficos
Autores principales: Gu, Sha, Zhu, Qiujin, Zhou, Ying, Wan, Jing, Liu, Linggao, Zhou, Yeling, Chen, Dan, Huang, Yanpei, Chen, Li, Zhong, Xiaolin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9737799/
https://www.ncbi.nlm.nih.gov/pubmed/36496606
http://dx.doi.org/10.3390/foods11233798

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9737799/
https://www.ncbi.nlm.nih.gov/pubmed/36496606
http://dx.doi.org/10.3390/foods11233798

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