Influence of micronized salt and high-power ultrasound on the quality of beef burgers

Influence of micronized salt and high-power ultrasound on the quality of beef burgers

ABSTRACT The study aimed to evaluate the combined use of ultrasound (US) and incorporation of micronized salt (MS) as a strategy for reducing sodium without affecting the quality of beef burgers. Ten treatments were manufactured with varying MS content (0.75 %, 1.0 %, and 1.5 %) and ultrasound time...

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Bibliographic Details
Main Authors: Chimenes Darlan Leal de Araújo, Monique Marcondes Krauskopf, João Antônio Santos Manzi, Karoline Costa Santos, Juan Dario Rios-Mera, Mariana Damiames Baccarin Dargelio, Erick Saldaña, Carmen Josefina Contreras Castillo
Format: Article
Language:English
Published: Universidade de São Paulo 2023-12-01
Series:Scientia Agricola
Subjects:
healthier meat products
texture profile
emerging technologies
color
sonification
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162024000100901&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162024000100901&tlng=en

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