Effects of ultrasound-assisted dry-curing on water holding capacity and tenderness of reduced‑sodium pork by modifying salt-soluble proteins
Qiong Pan, Yu Zhou, Yu Wang, Baocai Xu, Peijun Li, Conggui Chen
Topics & Concepts
TendernessCuring (chemistry)SodiumChemistryFood scienceWater holding capacityUltrasoundSalt (chemistry)Chemical engineeringPulp and paper industryOrganic chemistryPolymer chemistryMedicineRadiologyEngineeringMeat and Animal Product QualityDyeing and Modifying Textile FibersMicroencapsulation and Drying Processes