Evaluation of the effects of sea tangle water extract and various packaging methods on the product quality of pre- and post-rigor cured pork loin during storage
Objective This experiment evaluated the physicochemical properties of low-salt cured pork after adding hot-water-extracted sea tangle (HWEST; 5%, 10%) to pre-rigor loin and packaging with vacuum packaging (VAC) or modified atmosphere packaging (MAP; 70% CO2, 20% N2) over an 8-wk storage period at 10...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Asian-Australasian Association of Animal Production Societies
2025-11-01
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| coleção: | Animal Bioscience |
| Assuntos: | |
| Acesso em linha: | http://www.animbiosci.org/upload/pdf/ab-25-0061.pdf |
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