Effects of ultrasound-assisted curing on the quality and microstructure of low-sodium beef jerky
The effects of ultrasonic brine on the physicochemical properties, sensory quality and microstructure of low-sodium beef jerkies were investigated. Compared with control jerky brined in 1.5% NaCl solution, both of the direct reduction and partial replacement of 50% NaCl by KCl decreased the sodium c...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2023-12-01
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Series: | Ultrasonics Sonochemistry |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417723003917 |