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What is Electrical Stimulation Enhances NaCl Diffusion in Pork about?

This study investigates the effects of electrical stimulation (ES) on NaCl diffusion and the quality of dry-cured pork tenderloin during the marination process. Results indicate that ES significantly enhances NaCl penetration, increases salt content, and improves meat tenderness while reducing undesirable flavors. The findings suggest that ES can accelerate the marination process and improve the overall quality of meat products.

Author

jannatulfardousjuthi.bau

Language

EN