Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin
Objective This study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard. Methods Pork loin was cured in brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine was changed by 4:0 (control), 3:1 (T1), 1:1 (T2),...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Asian-Australasian Association of Animal Production Societies
2019-12-01
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| Col·lecció: | Asian-Australasian Journal of Animal Sciences |
| Matèries: | |
| Accés en línia: | http://www.ajas.info/upload/pdf/ajas-19-0117.pdf |
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