Evaluation of the effects of sea tangle water extract and various packaging methods on the product quality of pre- and post-rigor cured pork loin during storage
The low salt content of meat products can be compensated for using pre-rigor cured loin, HWEST, and MAP.
Authors
- Haeun Kim (ORCID: https://orcid.org/0009-0003-3092-6250)
- Koo Bok Chin (ORCID: https://orcid.org/0000-0002-8062-6331)
Institutions
- Chonnam National University (KR)
Publication Details
- Journal
- Animal Bioscience
- Published
- 2025-06-24
- DOI
- https://doi.org/10.5713/ab.25.0061
- Primary Topic
- Food Industry and Aquatic Biology
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Rural Development Administration