High intensity ultrasound effects on meat brining

Pork loin ( longissimus dorsi) samples of two different geometries, cylinders and slabs, were immersed in saturated NaCl brine for 45 min under different conditions: without brine agitation (STAT), with brine agitation (AG) and with ultrasound application (US) at eight levels of ultrasonic intensity...

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Bibliographic Details
Published in:	Meat science Vol. 76; no. 4; pp. 611 - 619
Main Authors:	Cárcel, J.A., Benedito, J., Bon, J., Mulet, A.
Format:	Journal Article
Language:	English
Published:	Oxford Elsevier Ltd 01-08-2007 Elsevier
Subjects:	Biological and medical sciences Dry matter Food industries Fundamental and applied biological sciences. Psychology High power ultrasound threshold Meat and meat product industries Moisture NaCl content Pork loin Dry matter NaCl content High power ultrasound threshold Moisture Pork loin NaCI content Intensity Meat product Ultrasound Pork
Online Access:	Get full text
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