Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins
Cured pork loins are valued products due to their particular sensory characteristics. These products are usually prepared with nitrite to guarantee adequate color and pathogen control. The use of nitrite in meat products has been criticized due to its potential contribution to carcinogenic N-nitroso...
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| Egile Nagusiak: | , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
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MDPI AG
2022-03-01
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| Saila: | Foods |
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| Sarrera elektronikoa: | https://www.mdpi.com/2304-8158/11/6/796 |
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