The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins

In this study, we evaluate the effect of gelatin coating and sonication of wet-aged pork loin on quality. The moisture content of wet-aged pork loin with sonication and gelatin coating was the highest in the G5S sample (5% gelatin coating and sonication), while the moisture content of wet-aged pork...

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Detalles Bibliográficos
Autores principales: Kim, Yea-Ji, Jung, Tae-Jun, Kim, Tae-Kyung, Lee, Jae Hoon, Shin, Dong-Min, Yu, Hwan Hee, Choi, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9998191/
https://www.ncbi.nlm.nih.gov/pubmed/36909854
http://dx.doi.org/10.5851/kosfa.2022.e74

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9998191/
https://www.ncbi.nlm.nih.gov/pubmed/36909854
http://dx.doi.org/10.5851/kosfa.2022.e74

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