Effects of Different Salting Methods on the Quality Traits, Histomorphology and Protein Structure of Cooked Pork Steaks
The aim of this study was to investigate the effects of different salting methods (wet salting, dry salting, ultrasonic assisted wet salting) on quality traits (color, texture, water retention capacity), histomorphology and protein structure of cooked pork steaks. Longissimus thoracis et lumborum (L...
Main Authors: | , , , , , |
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Format: | Article |
Language: | zho |
Published: |
The editorial department of Science and Technology of Food Industry
2022-12-01
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Series: | Shipin gongye ke-ji |
Subjects: | |
Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030282 |