Processing Smoked Pork Loin Using Ultrasound-Assisted Curing

The objective of this study was to evaluate the impact of high intensity ultrasound (HIU)-assisted brining on the physicochemical characteristics and consumer preference of smoked pork loin (Longissimus dorsi, LD). LD cuts (5 × 8 × 2.5 cm, length × width × height) were randomly distributed in a 2 ×...

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Veröffentlicht in:	Processes 2023-01, Vol.11 (1), p.275
Hauptverfasser:	Carnero-Hernandez, Andrea, Alarcon-Rojo, Alma D., Garcia-Galicia, Ivan A., Aguilar-Palma, Guadalupe Nelson, Carrillo-Lopez, Luis M., Huerta-Jimenez, Mariana
Format:	Artikel
Sprache:	eng
Schlagworte:	Connective tissue Humidity Meat Pork Salt Sensory evaluation Shear forces Sodium Sodium chloride Ultrasonic imaging Ultrasound Vacuum packaging Weight
Online-Zugang:	Volltext
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