The impact of electrical stimulation on NaCl diffusion in tenderloin and the quality of dry-cured loin during the marination process.

Food Chem X · 2024 · PMC11615611 · PMID 39634526

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an increasing trendno p-value reported

Both the control group (CK) and the ES group exhibited an increasing trend in NaCl content with extended dry curing time.

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a decreasing trendno p-value reported

Subsequently, this value exhibited a decreasing trend, which may be attributed to the varying degrees of electrical breakdown effects induced by ES during the curing process ( Cropotova, Tappi, Genovese, Rocculi, Laghi, et al., 2021 ).

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