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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Vydáno v:Food Sci Anim Resour
Hlavní autoři: Kim, Honggyun, Ramachandraiah, Karna, Yun, Young Chan, Kwon, In Suk, Park, Ha Neul, Kim, Hack-Youn, Lee, Eun-Jung, Hong, Geun-Pyo
Médium: Artigo
Jazyk:Inglês
Vydáno: Korean Society for Food Science of Animal Resources 2020
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Article
On-line přístup: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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