Figure 6
From: Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages
Weight loss value (%) of 2 cm × 2 cm pork loin meat samples after the application of PEF (1 kV/cm, 200 µs pulse width and 1 Hz) at different energy levels (12.3 to 56.0 kJ/kg) and 2 h of drying at 4 °C. The same letter in the upper part of the graph indicates that there are no significant differences (p = 0.05) between the studied variables.
