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...

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Bibliographic Details
Main Authors: Lingli Li, Guangyao Zhang, Yue Zheng, Xinxin Bi, Na Jia, Dengyong Liu
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Ultrasonics Sonochemistry
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417723003917