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Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging
This study aimed to investigate the effect of an electric field refrigeration (EFR) on the quality characteristics of pork loin including dry aging loss, pH, water holding capacity (WHC), cooking loss, color, shear force, thiobarbituric acid reactive substances (TBARS), and microbial growth during d...
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| Publicado en: | Food Sci Anim Resour |
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| Autores principales: | , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Korean Society for Food Science of Animal Resources
2019
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6728823/ https://ncbi.nlm.nih.gov/pubmed/31508596 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e59 |
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