High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics

This research aimed to evaluate the physicochemical characteristics and their relationship with sensory properties of cured porcine m. longissimus lumborum assisted by high‐intensity ultrasound (HIU, 37 kHz, 22 Wcm(−2)). An experiment was designed with three factors at two levels each: type of curin...

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Bibliografiske detaljer
Udgivet i:Food Sci Nutr
Main Authors: Contreras‐Lopez, German, Carnero‐Hernandez, Andrea, Huerta‐Jimenez, Mariana, Alarcon‐Rojo, Alma Delia, Garcia‐Galicia, Ivan, Carrillo‐López, L. M.
Format: Artigo
Sprog:Inglês
Udgivet: John Wiley and Sons Inc. 2020
Fag:
Original Research
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7020317/
https://ncbi.nlm.nih.gov/pubmed/32148788
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1321
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