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Updated: Jan 11, 2026

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
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撕裂牛肉:化学成分和淡化技术

Maria do Desterro Pereira Ferreira Ibiapina1, Maria Eduarda Corino de Melo2, Márcio Antônio Mendonça3

  • 1Human Nutrition Graduate Program, University of Brasília, Brasília 70910-900, Brazil.

Foods (Basel, Switzerland)
|November 13, 2025
PubMed
概括

室温脱盐是减少牛肉中的最有效方法,降低了高达76%的. 此外,与制冷或热处理相比,这种方法最能保持产品的营养价值和稳定性.

关键词:
淡化盐的方法肉类加工 肉类加工氧化稳定性 氧化稳定性减少 减少 减少 减少酸盐的使用方法

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Classifying Matter by Composition

Matter: Pure Substances and Mixtures
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