Effect of replacing nitrite with ginger powder in brine solution on the quality of cured beef
The purpose of this study was to evaluate the effect of replacing nitrite with ginger powder in brine on the quality of cured beef. Five kilograms of fresh beef from a mature White Fulani bull was purchased and used for this study. The excessive fat and connective tissues were trimmed off the meat,...
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| 主要な著者: | , , , , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
The V.M. Gorbatov All-Russian Meat Research Institute
2025-04-01
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| シリーズ: | Теория и практика переработки мяса |
| 主題: | |
| オンライン･アクセス: | https://www.meatjournal.ru/jour/article/view/434 |
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