Dry-cured meat products are popular worldwide because of their distinct flavor. However,
the high sodium chloride levels of these products have raised public health concerns …

Osmotic processing is a mild treatment which promotes the simultaneous water removal and
solute impregnation of meat, maintains the organoleptic and functional properties of the …

The effects of the application of ultrasound and the content of NaCl in the brine on the
technological and diffusion properties in the wet salting of beef were evaluated. Beef …

This study was conducted to evaluate the effect of salt brining process parameters (salt
concentration 0–15%, brining time 4–12 h, brining temperature 4–20° C) on the quality of …

To better understand the diffusion behavior of NaCl during beef marinating, energy
dispersive spectroscopy combined with scanning electron microscopy were used to acquire …

Abstract a) Aims To study the effects of microwave power (MWP) and different solution
concentration (sucrose) on mass transfer kinetics and quality parameters of apple cubes (15 …

Caiman meat is considered exotic and its consumption has significantly increased due to its
nutritional quality. This study aimed to evaluate the kinetics of water content (WC) and salt …

The objectives of this research were to evaluate the influence of ultrasound (US; power of
600 W; frequency of 20 kHz), and salt concentration (SC) in brine (50 and 100 g of salt· L− 1 …

Osmotic dehydration is typically a fundamentally sluggish process, so it is important to boost
mass transfer rates without sacrificing the quality. Osmotic dehydration is becoming more …

As a traditional Chinese dish cutting technology process, Gaidao artificially create cuts
embedded in the food surface by cutting through it with knife, a process that currently plays …