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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2023
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| Materias: | |
| 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 |