The electrohydraulic method for meat tenderization and curing
The paper examines the problem of meat raw material curing in production of whole-piece meat products. The intensification methods for the process of penetration and distribution of curing ingredients throughout a product are described. Design of the equipment for meat tenderization URM-1 and URMP-1...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2020-08-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/140 |
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