Quality Characteristics Changes of the Fat Portion of Chinese Bacon During Processing Based on Physicochemical Properties and Microstructure Studies

Quality Characteristics Changes of the Fat Portion of Chinese Bacon During Processing Based on Physicochemical Properties and Microstructure Studies

In order to elucidate the development of quality properties in the fat portion of Chinese bacon during low-temperature smoking (LTS), raw pork was cured for five days, followed by infusion with smoked liquid and a subsequent ten-day smoking period characterized by alternating high and low-temperatur...

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Bibliographic Details
Main Authors: Chuxin Liu, Enqi He, Peitao Fu, Leli He, Lei Zhou, Aihua Lou, Yan Liu, Haohua Fu, Qingwu Shen, Jie Luo, Wei Quan
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
Chinese bacon
low-temperature smoking treatment
fat portion
melting point
crystallization behavior
Online Access:https://www.mdpi.com/2304-8158/13/23/3821
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