Ultrasound for Meat Processing: Effects of Salt Reduction and Storage on Meat Quality Parameters

Meat samples (<i>Longissimus dorsi)</i> were processed using an ultrasonic (US) probe system (20 kHz) and a US bath (33 kHz), in brine solutions of 15% NaCl or NaCl/KCl. Selected quality parameters, namely hardness (Warner–Bratzler shear force, WBSF), secondary lipid oxidation products (...

Full description

Bibliographic Details

Published in:	Applied Sciences
Main Authors:	Elena S. Inguglia, Daniel Granato, Joseph P. Kerry, Brijesh K. Tiwari, Catherine M. Burgess
Format:	Article
Language:	English
Published:	MDPI AG 2020-12-01
Subjects:	ultrasound salt reduction novel technologies
Online Access:	https://www.mdpi.com/2076-3417/11/1/117