Technological and diffusion properties in the wet salting of beef assisted by ultrasound
Marcio Augusto Ribeiro Sanches, Patrícia Maria Onofre Colombo Silva, Tiago Luís Barretto, Róger Darros Barbosa, Andrea Carla da Silva Barretto, Javier Telis‐Romero
Topics & Concepts
SaltingBrineTBARSChemistryFood scienceThiobarbituric acidMyofibrilUltrasoundChromatographyBiochemistryLipid peroxidationAntioxidantPhysicsAcousticsOrganic chemistryMeat and Animal Product QualityMicrobial Inactivation MethodsMicroencapsulation and Drying Processes