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Elaboração de produto cárneo com baixo teor de sal utilizando ultrassom e água eletrolisada
(Universidade Federal de Santa Maria, 2019-08-01)
NaCl is present in most industrialized products, and the sodium contained in it has presented health risks when consumed in excess. Thus, the demand for foods with low NaCl content increases more and more. However, in ...
Aplicação de ultrassom e água eletrolisada no pré-resfriamento de peito de frango (Pectoralis major)
(Universidade Federal de Santa Maria, 2016-08-02)
The chicken meat has characteristics that has currently attracted the consumer, leading to increased industrial production, which seeks better production conditions. Ultrasound (US) and the electrolyzed water (EW) are ...