Effects of Different Salting Methods on the Quality Traits, Histomorphology and Protein Structure of Cooked Pork Steaks

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...

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Bibliographic Details
Main Authors: Yu SONG, Jian ZHENG, Feng HUANG, Xia LI, Dong HAN, Chunhui ZHANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-12-01
Series:Shipin gongye ke-ji
Subjects:
salting
cooking
meat quality
water distribution
histomorphology
protein structure
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022030282

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