The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins.

Kim, Yea-Ji; Jung, Tae-Jun; Kim, Tae-Kyung; Lee, Jae Hoon; Shin, Dong-Min; Yu, Hwan Hee; Choi, Yun-Sang.

Afiliación

Kim YJ; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
Jung TJ; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Kim TK; Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Lee JH; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
Shin DM; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
Yu HH; Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
Choi YS; Food Standard Research Center, Korea Food Research Institute, Wanju 55365, Korea.

Food Sci Anim Resour ; 43(2): 269-281, 2023 Mar.

Article en En | MEDLINE | ID: mdl-36909854