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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Detaylı Bibliyografya
Yayımlandı:Food Sci Anim Resour
Asıl Yazarlar: Kim, Honggyun, Ramachandraiah, Karna, Yun, Young Chan, Kwon, In Suk, Park, Ha Neul, Kim, Hack-Youn, Lee, Eun-Jung, Hong, Geun-Pyo
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Korean Society for Food Science of Animal Resources 2020
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Article
Online Erişim: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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