Pulsed electric field using the needle-needle electrodes for improving the salt diffusion of pork brine salting.

Dong, Zhiqin; Li, Xinfu; Liu, Zhao; Wang, Yuhan; Xiong, Qiang

Dong, Zhiqin; Li, Xinfu; Liu, Zhao; Wang, Yuhan; Xiong, Qiang.

Affiliation

Dong Z; College of Food and Light Industry, Nanjing Tech University, Nanjing, China.
Li X; College of Food and Light Industry, Nanjing Tech University, Nanjing, China.
Liu Z; Health Supervision Bureau, Nanjing, China.
Wang Y; College of Food and Light Industry, Nanjing Tech University, Nanjing, China.
Xiong Q; College of Food and Light Industry, Nanjing Tech University, Nanjing, China.

J Food Sci ; 88(5): 2023-2035, 2023 May.

Article in En | MEDLINE | ID: mdl-36995349

Subject(s)

Pork Meat; Red Meat; Animals; Swine; Sodium Chloride; Salts/chemistry; Sodium Chloride, Dietary

Key words

FTIR; SEM; brine; effective diffusion coefficient; pork; pulsed electric field

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Red Meat / Pork Meat Limits: Animals Language: En Journal: J Food Sci Year: 2023 Document type: Article Affiliation country: China Country of publication: United States

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