Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (Longissimus dorsi) brined at different NaCl concentrations

Journal of Food Engineering

Volumn 119, Issue 1, 2013, Pages 84-93

  Ozuna, César ^a   Puig, Ana ^a   García Pérez, Jose V ^a   Mulet, Antonio ^a   Cárcel, Juan A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Cryo SEM; Diffusivity; Mass transfer; Modeling; Power ultrasound; SEM; Texture

Indexed keywords

CRYO-SEM; EFFECTIVE DIFFUSIVITIES; HIGH INTENSITY ULTRASOUNDS; MICRO-STRUCTURAL OBSERVATIONS; MICROSTRUCTURAL ANALYSIS; MICROSTRUCTURAL CHANGES; POWER ULTRASOUND; TEXTURAL PROPERTIES;

DIFFUSION; MASS TRANSFER; MODELS; MOISTURE; SCANNING ELECTRON MICROSCOPY; TEXTURES; ULTRASONICS;

MEATS;

EID: 84878830585     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.05.016     Document Type: Article

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