Figures index

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
  • Figure 1. Effect of Ultrasound Treatment (a) 300 W and (b) 2200 W on MFI of Pork Loin (Mean ± SD, n = 3)
  • Figure 2. Effect of Ultrasound Treatment (a) 300 W and (b) 2200 W on Ratio of Marinade Absorption in Pork Loin (Mean ± SD, n = 3)
  • Figure 3. Effect of Ultrasound Treatment (a) 300 W and (b) 2200 W on Shear Force of Pork Loin (Mean ± SD, n = 10)
  • Figure 4. Effect of Ultrasound Treatment(2200 W) Time on Shear Force of Pork Loin during Ageing Processing. ●: without ultrasound treatment, □: ultrasound treatment for 3 min, ▽: ultrasound treatment for 3 min. (Mean ± SD, n = 10)