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Miriam de Andrade Pereira

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Open access Oct 2026

Effects of Ultrasound Treatments on the Technological Characteristics of Restructured Cured Cooked Products Elaborated With Pale, Soft and Exudative Pork Loins

ABSTRACT The present study evaluated the effects of high‐intensity ultrasound treatment (acoustic intensities of 192 or 301 W/cm2 at 20 KHz for up to 15 min) on the technological properties of restructured cured cooked products manufactured with pork loins from different quality classes: reddish‐pink, firm, and non‐exu...

Amanda Camilo Graciano, Miriam de Andrade Pereira, L. M. dos Santos et al. · 0 citations

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