The impact of electrical stimulation on NaCl diffusion in tenderloin and the quality of dry-cured loin during the marination process

The impact of electrical stimulation on NaCl diffusion in tenderloin and the quality of dry-cured loin during the marination process

The effects of electrical stimulation (ES) during the post-processing stage on NaCl diffusion, microstructure, and overall quality in the dry curing of pork tenderloin were investigated. ES treatment significantly increased the salt content in pork tenderloin, with the A2ES group (ES applied after 2...

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Bibliographic Details
Main Authors: Mixin Zhou, Yuanyuan Liu, Chun Ye, Linggao Liu, Li Chen, Lisha Lan, Shenghui Bi, Yehua Liu, Keshan Wang, Minfei Liu, Qiujin Zhu
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Electrical stimulation
Mass transfer
NaCl penetration
Energy dispersive spectrum
Meat quality
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524008885
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