salt pork
Selected indexed studies
- Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods. (Anim Biosci, 2022) [PMID:34530509]
- Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork ham. (Anim Biosci, 2023) [PMID:37170510]
- Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content. (Food Res Int, 2020) [PMID:33233132]
_Worker-drafted node — pending editorial review._
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- Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content. (2020) pubmed
- Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork ham. (2023) pubmed
- Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods. (2022) pubmed
- Changes in Texture and Collagen Properties of Pork Skin during Salt-Enzyme-Alkali Tenderization Treatment. (2024) pubmed
- Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork Myofibrillar Protein Gel System. (2023) pubmed
- Effect and mechanism of DC magnetic field combined with calcium chloride on saltiness and flavor enhancement of low salt pork gel. (2023) pubmed
- Pulsed electric field using the needle-needle electrodes for improving the salt diffusion of pork brine salting. (2023) pubmed
- Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams. (2020) pubmed
- Effects of ultrasound-assisted dry-curing on water holding capacity and tenderness of reduced‑sodium pork by modifying salt-soluble proteins. (2024) pubmed
- Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages. (2024) pubmed