Browsing School of Agriculture & Food Science by Subject "Brine, ham, processing"

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    • The use of power ultrasound for the accelerated curing of pork 

      McDonnell, C; Lyng, J; Arimi, J; Cronin, DA; Allen, P (58 th International Congress of Meat Science and Technology, 2012)
      Meat curing is a time consuming and labor intensive process. Power ultrasound (US) induces cell disruption and increases mass transfer. This study aims to assess whether US can accelerate the transfer of ...