The use of power ultrasound for accelerating the curing of pork

Meat Science

Volumn 98, Issue 2, 2014, Pages 142-149

  McDonnell, C K ^a   Lyng, J G ^b   Allen, P ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Curing; Pork; Quality; Ultrasound

Indexed keywords

IMAGE QUALITY; MEATS; ULTRASONICS;

PORK; POWER ULTRASOUND; SAMPLE ANALYSIS; ULTRASONIC TREATMENTS; WATER BINDING;

CURING;

BRINE; INORGANIC SALT; WATER;

ANALYSIS; ANIMAL; CHEMISTRY; COLOR; DEVICES; FOOD HANDLING; FOOD QUALITY; HUMAN; MEAT; PH; PIG; PROCEDURES; SKELETAL MUSCLE; ULTRASOUND;

ANIMALS; COLOR; FOOD HANDLING; FOOD QUALITY; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; SALTS; SWINE; ULTRASONICS; WATER;

EID: 84902456872     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.04.008     Document Type: Article

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