Mass transfer kinetics study for improving the uniform quality of lactic acid marinated pork ( <i>longissimus dorsi muscle</i> )-Reference-Cited by-同舟云学术

Mass transfer kinetics study for improving the uniform quality of lactic acid marinated pork ( longissimus dorsi muscle )

Published:2022-07-22 Issue:11 Volume:57 Page:7038-7046
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Liu Chongxin¹^ORCID,Zhang Chunjiang¹

Affiliation:

1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS) Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15980

Reference45 articles.

1. Influence of vacuum application, acid addition and partial replacement of NaCl by KCl on the mass transfer during salting of beef cuts

2. Effects of protein oxidation on the texture and water-holding of meat: a review

3. Kinetics studies during NaCl and KCl pork meat brining

4. WHCtrend, an up-to-date method to measure water holding capacity in meat

5. Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food – a review

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