Comparative study of ultrasound application versus mechanical agitation on pork belly brining for bacon production-Reference-Cited by-同舟云学术

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Comparative study of ultrasound application versus mechanical agitation on pork belly brining for bacon production

Published:2024-06 Issue: Volume:212 Page:109463
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Ribeiro-Sanches Marcio Augusto,Martins Maria Júlia Neves,Borges-Machado André Luiz,de Almeida Micael José,Fonseca Bruna Grassetti,Polachini Tiago Carregari,Telis-Romero Javier

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Reference52 articles.

1. Modeling of osmotic treatment of ostrich meat coated by tragacanth and salep;Alamatian;Meat Science,2019

2. Combinatory effect of osmotic and high pressure processing on shelf life extension of animal origin products – application to chilled chicken breast fillets;Andreou;Food Packaging and Shelf Life,2018

3. Association of Official Analytical Chemistry;AOAC,2007

4. Mass transfer in osmotic dehydration of food products: Comparison between mathematical models;Assis;Food Engineering Reviews,2016

5. Application of ultrasound-assisted vacuum impregnation for improving the diffusion of salt in beef cubes;Aykın-Dinçer;Meat Science,2021

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