Effects of Pulsed Pressure Curing on Beef Quality

The study was proposed to investigate the effects of pulsed pressure curing on the beef absorption of the curing solution, cooking loss, moisture content, centrifugal loss, salt content, sensory attributes, texture, microstructures and volatile compounds. Curing methods include the following four tr...

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Detalles Bibliográficos
Autores principales: Li, Chuang, Shi, Jiyong, Zhai, Xiaodong, Yang, Zhikun, Huang, Xiaowei, Li, Zhihua, Li, Yanxiao, Zou, Xiaobo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914823/
https://www.ncbi.nlm.nih.gov/pubmed/36766184
http://dx.doi.org/10.3390/foods12030656

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914823/
https://www.ncbi.nlm.nih.gov/pubmed/36766184
http://dx.doi.org/10.3390/foods12030656

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