Effects of Ultrasonic-Assisted Application of Yeast Extract and Trehalose on Mass Transfer Kinetics and Quality Characteristics during Low-Salt Curing of Pork
This study focused on the demand for salt reduction in meat product processing. Controlled experiments were designed to investigate variations in the sodium chloride (NaCl) content, moisture content, color parameters, water distribution, and cooking loss rate of pork under different curing methods....
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-07-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-14-026.pdf |
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