Effect of Curing Method on Myofibrillar Protein Characteristics of Mountain Black Pork during Curing Process and Eating Quality of Barbecued Pork
In order to develop new barbecued pork products from Mountain Black pigs, this study investigated the effects of low-temperature vacuum tumbling (LVT), ultrasonic (U) curing and their combination (U/LVT) on the properties of myofibrillar proteins (MPs) and the eating quality of barbecued pork from...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-12-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-23-011.pdf |