Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat

International Journal of Food Science and Technology

Volumn 51, Issue 1, 2016, Pages 37-45

  Ojha, Kumari Shikha ^a   Keenan, Derek F ^a   Bright, Aurelia ^a   Kerry, Joseph P ^b   Tiwari, Brijesh K ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Curing; Physicochemical properties; Pork; Salt reduction; Water mobility

Indexed keywords

BRINING; CURING; DIFFERENTIAL SCANNING CALORIMETRY; DIFFUSION; MASS TRANSFER; PRODUCT DEVELOPMENT; RUNGE KUTTA METHODS; SALTS; ULTRASONICS;

ALTERNATIVE SOLUTIONS; MASS TRANSFER EQUATIONS; PHYSICOCHEMICAL PROPERTY; PORK; SYSTEMIC APPROACH; THERMAL BEHAVIOURS; ULTRASONIC TREATMENTS; WATER MOBILITY;

MEATS;

EID: 84955186577     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13001     Document Type: Article

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