Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin
Objective The purpose of this study was to investigate the effect of fermented spinach derived nitrite and sodium nitrite on cured pork loin. Methods The following treatments were prepared using brine (8% [w/v] salt): Control (−), no nitrite added; Control (+), 0.08% (w/v) sodium nitrite brine; T1,...
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| Hauptverfasser: | , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Asian-Australasian Association of Animal Production Societies
2019-10-01
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| Schriftenreihe: | Asian-Australasian Journal of Animal Sciences |
| Schlagworte: | |
| Online-Zugang: | http://www.ajas.info/upload/pdf/ajas-18-0903.pdf |
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