Authors:
Ekpo, J. S.,
Sam, I. M.,
Enobong, O. Umoh and
Udo, A. F.*
DOI: 10.31248/JASVM2025.685 | Article Number: 86127C472
Brining is an important meat-processing technique that can modify moisture distribution, technological properties, microbial stability and sensory quality. This study evaluated the effects of NaCl concentration and brining time on the physicochemical, microbiological and sensory properties of pork. Fresh pork was subjected to a 3 × 2 factorial arrangement...
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