Table 3. Effect of Ultrasound Treatment(2200 W) and Aging on Sensory Evalutaion of Pork Loin. (Mean ± SD, n = 10)

From

Effects of Ultrasound Pretreatment and Ageing Processing on Quality and Tenderness of Pork Loin

C.K. Yeung, S.C. Huang

Journal of Food and Nutrition Research. 2017, 5(11), 809-816 doi:10.12691/jfnr-5-11-3