Power Ultrasound for Curing Pork
Ciara McDonnell was awarded 'Best Presentation on Food' for her PhD on the use of power ultrasound for accelerating the curing of pork at the Teagasc Walsh Fellowships seminar. The meat curing industry would benefit from a novel processing technology such as this that could produce high-quality products under accelerated processing conditions.
5 April 2013
2 minute read
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