Influence of Naturally Converted Nitrite and Ultrasound Marination on the Curing Efficiency and Residual Nitrite of Pork Loin
Abstract This study used ascorbic acid and ultrasound to improve the quality of pork loin marinated with pre-converted Angelica keiskei (PA). Pork loins were cured without nitrite (NC); with nitrite (PC); with PA (PA); with PA and ascorbic acid (PA+A); with PA and ultrasound treatment (PA+U); and wi...
Gorde:
| Egile Nagusiak: | , , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer Nature
2025-07-01
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| Saila: | Food Science of Animal Resources |
| Gaiak: | |
| Sarrera elektronikoa: | https://doi.org/10.5851/kosfa.2024.e67 |
| Etiketak: |
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