Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle

Journal of Food Science and Technology

Volumn 52, Issue 4, 2015, Pages 2130-2138

  Gambuteanu, Corina ^a   Alexe, Petru ^a  

^a DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

DSC; Pork; Texture; Thawing rate; Ultrasound; Ultrastructure

Indexed keywords

MEATS; TEXTURES; ULTRASONICS;

DSC; IMMERSION IN WATERS; LOW INTENSITY ULTRASOUND; PORK; TECHNOLOGICAL PROPERTIES; THAWING RATES; ULTRASOUND INTENSITY; ULTRASTRUCTURE;

THAWING;

EID: 84925740503     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1204-7     Document Type: Article

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