Tables 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
  • Table 1. Effect of Ultrasound Treatment on Texture Properties (TPA) of Pork Loin (Mean ± SD, n = 10)
  • Table 2. Effect of Ultrasound Treatment Sensory Analysis on Shear Force of Pork Loin (Mean ± SD, n = 30)
  • Table 3. Effect of Ultrasound Treatment(2200 W) and Aging on Sensory Evalutaion of Pork Loin. (Mean ± SD, n = 10)