Effects of different curing methods on edible quality and myofibrillar protein characteristics of pork.
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DOI: 10.1016/j.foodchem.2022.132872
Abstract: This study aimed to investigate the effects of standing curing (SC), tumbling curing (TC), vacuum tumbling curing (VTC) and ultrasonic-assisted curing (UAC) on the edible quality of black pork and property of myofibrillar proteins (MPs)… read more here.
Keywords: pork; edible quality; curing methods; black pork ... See more keywords