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Ultrasound-Assisted Salt Penetration in Sauced Duck: Insights from LF-NMR and MRI Combined Analysis

This study investigated the effect of ultrasound-assisted curing on salt penetration in sauced duck using a combination of low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI). Ultrasound treatment significantly accelerated salt penetration in duck meat during curing. T...

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Principais autores: Xiangyu Wang, Chenlan Xia, Huimin Li, Yangying Sun, Daodong Pan, Jun He
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2025-10-01
Serier:Foods
Fag:
ultrasonic
salt distribution
curing
marinating
meat processing
Online adgang:https://www.mdpi.com/2304-8158/14/20/3553
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