Potential Use of <i>Hyssopus officinalis</i> and <i>Borago officinalis</i> as Curing Ingredients in Pork Meat Formulations

The replacement of nitrites in pork meat products has been a studied issue for many years. Due to potential health threats associated with these additives, consumers tend to search for alternative meat curing methods. In this study, <i>Hyssopus officinalis</i> and <i>Borago officinalis</i> were test...

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Autors principals:	Marzena Zając, Iwona Duda, Łukasz Skoczylas, Małgorzata Tabaszewska
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2020-12-01
Col·lecció:	Animals
Matèries:	meat curing borage hyssop curing alternative polyphenols colour
Accés en línia:	https://www.mdpi.com/2076-2615/10/12/2327
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