The distribution of water in pork meat during wet-curing as studied by low-field NMR

Food Science and Technology Research

Volumn 20, Issue 2, 2014, Pages 393-399

  Guo, Li Yuan ^a   Shao, Jun Hua ^b   Liu, Deng Yong ^b   Xu, Xing Lian ^a   Zhou, Guang Hong ^a  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b BOHAI UNIVERSITY   (China)

Author keywords

Curing; LF NMR; Porcine; Water distribution

Indexed keywords

CURING; MUSCLE; PROTEINS; WATER SUPPLY SYSTEMS;

BRINE SOLUTION; DISTRIBUTION OF WATER; LF-NMR; LOW-FIELD NMR; MUSCULAR TISSUES; PORCINE; PORCINE MUSCLES; WATER DISTRIBUTIONS;

MEATS;

EID: 84903557863     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.20.393     Document Type: Article

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