Influence of micronized salt and high-power ultrasound on the quality of beef burgers
Author:
Affiliation:
1. Universidade de São Paulo, Brasil
2. Universidad Nacional de Jaén, Peru
3. Universidad Nacional de Moquegua, Peru
Publisher
FapUNIFESP (SciELO)
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0103-90162024000100901&tlng=en
Reference30 articles.
1. Investigation into crystal size effect on sodium chloride uptake and water activity of pork meat using hyperspectral imaging;Aheto JH;Journal of Food Processing and Preservation,2019
2. Sensory and physicochemical characteristics of low sodium salami;Almeida MA;Scientia Agricola,2016
3. AMSA Meat Color Measurement Guidelines,2012
4. Use of ultrasound and acerola (Malpighia emarginata) residue extract tenderness and lipid oxidation of pork meat;Araújo CDL;Food Science and Technology,2022
5. Official Method 969.23,2016
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