Assessment of ultrasonic cavitation, brine temperatures, and tumbling on the quality attributes of pork muscle in sectioned and formed hams

Posted on:1997-09-07

Degree:Ph.D

Type:Dissertation

University:Oklahoma State University

Candidate:Gilchrist, Caleb Llewellyn

Full Text:PDF

GTID:1461390014481525

Subject:Food Science

Abstract/Summary:

Scope of study. This study was divided into two experiments to investigate the effects of ultrasonication, brine temperature, and tumbling on the quality attributes of pork muscle in sectioned and formed hams. Experiment I was a 2;Findings and conclusions. Hot brine (38...

Keywords/Search Tags:

Brine

Related items

1	Brine composition and waterflood recovery for selected crude oil/brine/rock systems
2	Study Of Potassium-rich Brine Resources Evaluation Methods In Sichuan Basin
3	Adjustment And Optimization Study On Brine Concentration Process Of Solar Sea Salt
4	Technology Research On Major Element Extraction From Underground Brine In Jiangling Depression
5	New Models For Calculations Of Viscosities Of CO₂-Brine System
6	Assessment of ultrasonic cavitation, brine temperatures, and tumbling on the quality attributes of pork muscle in sectioned and formed hams
7	Salt Lake Concentrated Brine Boron Part Of The Experimental Research
8	Salt Lake Brine Assay Mentioned Boron Technology Research
9	Study Of The Craft Of Obtaining Salt By Evaporating Brine
10	Studies On The Quality Characteristics Of The Brine Of Water-Boiled Salted Duck