Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin
Abstract The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher (p<0.05) than those added with fermented spinach extract. The...
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| Main Authors: | , , , , , , , |
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| Format: | Artigo |
| Language: | Inglês |
| Published: |
Springer Nature
2017-02-01
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| Series: | Food Science of Animal Resources |
| Subjects: | |
| Online Access: | https://doi.org/10.5851/kosfa.2017.37.1.105 |
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