Figure 3
From: Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages
Weight loss value (%) of 2 cm × 2 cm samples of pork loin meat treated by PEF with a perpendicular (white bars) and parallel (stripped bars) orientation of the fibers to the applied electric field strength after 2 h of drying at 4 °C. PEF treatment conditions: 28 kJ/kg, 200 µs pulse width and 1 Hz. The same letter in the upper part of the graph indicates that there are no significant differences (p = 0.05) for the same electric field strength between the samples whose fiber orientation is perpendicular and parallel, and an asterisk indicates significant differences (p = 0.05) between the samples treated with PEF and control samples for the same fiber orientation.
