Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork

The present study aimed to investigate the impact of ultrasound-assisted tumbling (UAT; 20 kHz, 100, 300, 500 and 700 W) with different treatment time (30, 60, 90 and 120 min) on the diffusion and distribution of NaCl as well as the change of pork texture properties during curing. Results showed tha...

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Bibliographic Details
Main Authors: Ruyu Zhang, Jian Zhang, Lei Zhou, Lin Wang, Wangang Zhang
Format: Article
Language:English
Published: Elsevier 2021-11-01
Series:Ultrasonics Sonochemistry
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417721003011