[HTML][HTML] Recent advancements in the utilization of ultrasonic technology for the curing of processed meat products: A comprehensive review
B Li, M Zhong, Y Sun, Q Liang, L Shen, A Qayum… - Ultrasonics …, 2024 - Elsevier
Curation meat products involves multiple stages, including pre-curing processing (thawing,
cleaning, and cutting), curing itself, and post-curing processing (freezing, and packaging) …
cleaning, and cutting), curing itself, and post-curing processing (freezing, and packaging) …
[HTML][HTML] Impact of KCl and ultrasound on the structural properties of myofibrillar proteins in low sodium semi-dried large yellow croaker (Pseudosciaena crocea)
J Mao, J Fu, Z Zhu, D Jin, S Shen, Y Yuan, Y Chen - LWT, 2023 - Elsevier
The effect of ultrasound treatment combined with KCl instead of NaCl on the structure of
myofibrillar proteins of semi-dried large yellow croaker was investigated by measuring …
myofibrillar proteins of semi-dried large yellow croaker was investigated by measuring …
Mass transfer modeling during wet salting of caiman meat (Caiman crocodilus yacare) at different brine temperatures
MAR Sanches, GB de Paiva, R Darros-Barbosa… - Meat Science, 2023 - Elsevier
Caiman meat is considered exotic and its consumption has significantly increased due to its
nutritional quality. This study aimed to evaluate the kinetics of water content (WC) and salt …
nutritional quality. This study aimed to evaluate the kinetics of water content (WC) and salt …
Effect of the temperature and ultrasound on salt impregnation process of haddock
The influence of different brine temperatures (5, 15 and 25° C) and ultrasound on the salt
gain (SG) and water gain (WG) kinetics of haddock cubes during vacuum impregnation (VI) …
gain (SG) and water gain (WG) kinetics of haddock cubes during vacuum impregnation (VI) …
Comparative study of ultrasound application versus mechanical agitation on pork belly brining for bacon production
MA Ribeiro-Sanches, MJN Martins… - Meat Science, 2024 - Elsevier
Pork belly brining is a time-consuming step of bacon production that needs to be studied
and enhanced through suitable technologies. In this sense, this study aimed at evaluating …
and enhanced through suitable technologies. In this sense, this study aimed at evaluating …
Reduced-Sodium Meat Products
MLG Monteiro, ET Mársico, CA Conte-Junior - Functional Meat Products, 2023 - Springer
Mohr's argentometric method is based on precipitation titration in a neutral or alkaline
medium containing potassium chromate as the indicator. Briefly, chlorides bind to silver ions …
medium containing potassium chromate as the indicator. Briefly, chlorides bind to silver ions …
[引用][C] Ultrasonic applications in food process engineering
KK Dash, M Zulkurnain - Journal of Food Process Engineering, 2023 - Wiley Online Library