Effects of Pulsed Pressure Curing on Beef Quality

Effects of Pulsed Pressure Curing on Beef Quality

The study was proposed to investigate the effects of pulsed pressure curing on the beef absorption of the curing solution, cooking loss, moisture content, centrifugal loss, salt content, sensory attributes, texture, microstructures and volatile compounds. Curing methods include the following four tr...

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Bibliographic Details
Main Authors:	Chuang Li, Jiyong Shi, Xiaodong Zhai, Zhikun Yang, Xiaowei Huang, Zhihua Li, Yanxiao Li, Xiaobo Zou
Format:	Article
Language:	English
Published:	MDPI AG 2023-02-01
Series:	Foods
Subjects:	pulsed pressure curing curing methods volatile compound beef physicochemical properties
Online Access:	https://www.mdpi.com/2304-8158/12/3/656

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