JOURNAL OF ANIMAL SCIENCE AND VETERINARY MEDICINE
Integrity Research Journals
ISSN: 2536-7099
Model: Open Access/Peer Reviewed
DOI: 10.31248/JASVM
Start Year: 2016
Email: jasvm@integrityresjournals.org
Influence of brine NaCl concentration and brining time on the physicochemical, microbiological and sensory properties of pork
https://doi.org/10.31248/JASVM2025.685 | Article Number: 86127C472 | Vol.11 (5) - October 2026
Received Date: 19 August 2026 | Accepted Date: 24 September 2026 | Published Date: 16 August 2026
Authors: Ekpo, J. S. , Sam, I. M. , Enobong, O. Umoh and Udo, A. F.*
Keywords: sensory evaluation, meat quality, Curing, microbial stability, Sodium chloride.
APA STYLE
Ekpo, J. S., Sam, I. M., Enobong, O. U., & Udo, A. F. (2026). Influence of brine NaCl concentration and brining time on the physicochemical, microbiological and sensory properties of pork. Journal of Animal Science and Veterinary Medicine, 11(5), 358-368.
HARVARD STYLE
Ekpo, J. S., Sam, I. M., Enobong, O. U. and Udo, A. F., 2026. Influence of brine NaCl concentration and brining time on the physicochemical, microbiological and sensory properties of pork. Journal of Animal Science and Veterinary Medicine, 11(5), pp.358-368.
VANCOUVER STYLE
Ekpo JS, Sam IM, Enobong OU & Udo AF. Influence of brine NaCl concentration and brining time on the physicochemical, microbiological and sensory properties of pork. Journal of Animal Science and Veterinary Medicine. 2026 Oct 30;11(5):358-368.
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