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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Detalhes bibliográficos

Principais autores:	Tae-Kyung Kim, Young-Boong Kim, Ki-Hong Jeon, Jong-Dae Park, Jung-Min Sung, Hyun-Wook Choi, Ko-Eun Hwang, Yun-Sang Choi
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Springer Nature 2017-02-01
coleção:	Food Science of Animal Resources
Assuntos:	spinach pre-converted nitrite cured meat redness
Acesso em linha:	https://doi.org/10.5851/kosfa.2017.37.1.105
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