Search
Now showing items 1-3 of 3
The accelerated curing of pork using power ultrasound: A pilot-scale production trial
(International Congress of Meat Science and Technology, 2013)
Lab-scale studies show that power ultrasound (US) accelerates meat curing and produces superior quality hams
through cavitation. This study aims to optimize pilot-scale production of US hams for quality ...
The accelerated curing of pork using power ultrasound: A pilot-scale production trial
(International Congress of Meat Science and Technology, 2013)
Lab-scale studies show that power ultrasound (US) accelerates meat curing and produces superior quality hams
through cavitation. This study aims to optimize pilot-scale production of US hams for quality ...
The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study
(Elsevier, 2013)
The effect of salt concentration and fibre orientation on water within the meat matrix was investigated by low-field nuclear magnetic resonance (LF-NMR), water-binding capacity (WBC), diffusion studies and histologyi-cal ...