Effects of Pulsed Pressure Curing on Beef Quality
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DOI: 10.3390/foods12030656
Abstract: The study was proposed to investigate the effects of pulsed pressure curing on the beef absorption of the curing solution, cooking loss, moisture content, centrifugal loss, salt content, sensory attributes, texture, microstructures and volatile compounds.… read more here.
Keywords: pulsed pressure; curing beef; effects pulsed; pressure curing ... See more keywords