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Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure
This study investigated the effects of brine injection and high hydrostatic pressure (HHP) on the quality characteristics of pork loin. Brine with ionic strength conditions (0.7% vs 1.5% NaCl, w/v) were injected into pork loins, and the meat was pressurized up to 500 MPa for 3 min. As a quality indi...
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| Publicat a: | Food Sci Anim Resour |
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| Autors principals: | , , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Korean Society for Food Science of Animal Resources
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7713769/ https://ncbi.nlm.nih.gov/pubmed/33305288 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e77 |
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