Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods
Objective: The objective of this study was to evaluate functional properties of reduced-salt pork meat products made of pre-rigor pork loin treated by different freezing temperatures (-30℃ and -70℃) during storage. Methods: Pre-rigor cured pork loin with 1.0% added salt was compared to post-rigor mu...
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| Veröffentlicht in: | Animal bioscience 2022, Vol.35 (3), p.494-502 |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | kor |
| Online-Zugang: | Volltext |
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