Experimental evaluation reveals physicochemical and oxidative alterations in pork loin subjected to ultrasound and aging, indicating potential quality amelioration.
This research investigated the synergic outcome of high intensity ultrasound (HIU) treatment and wet-dry combined aging (WDCA) on physiochemical characteristics and lipid oxidation during refrigerated storage to ameliorate pork meat
No takes yet. Share an insight, caveat, or question.
Son et al. (2024) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: