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...

Повний опис

Бібліографічні деталі

Автори:	Haeun Kim, Koo Bok Chin
Формат:	Artigo
Мова:	Inglês
Опубліковано:	Asian-Australasian Association of Animal Production Societies 2025-11-01
Серія:	Animal Bioscience
Предмети:	modified atmosphere packaging post-rigor pre-rigor sea tangle vacuum packaging
Онлайн доступ:	http://www.animbiosci.org/upload/pdf/ab-25-0061.pdf
Теги:	Додати тег Немає тегів, Будьте першим, хто поставить тег для цього запису!