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Assessment of ultrasonic cavitation, brine temperatures, and tumbling on the quality attributes of pork muscle in sectioned and formed hams.

机译：评估超声空化作用，盐水温度，以及切成薄片和成形的火腿中猪肉肌肉的质量特征。

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Scope of study. This study was divided into two experiments to investigate the effects of ultrasonication, brine temperature, and tumbling on the quality attributes of pork muscle in sectioned and formed hams. Experiment I was a 2;Findings and conclusions. Hot brine (38

机译：研究范围。这项研究分为两个实验，以研究超声波，盐水温度和翻滚对切成薄片的火腿中猪肉肌肉质量属性的影响。实验一是2；发现和结论。热盐水（38

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作者
Gilchrist, Caleb Llewellyn.;
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作者单位

Oklahoma State University.;

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授予单位 Oklahoma State University.;
学科 Food science.;Agricultural engineering.
学位 Ph.D.
年度 1996
页码 68 p.
总页数 68
原文格式 PDF
正文语种 eng
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Assessment of ultrasonic cavitation, brine temperatures, and tumbling on the quality attributes of pork muscle in sectioned and formed hams.

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