Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage

Objective The effect of pre-converted nitrites from natural sources (spinach, lettuce, celery, and red beet) on color development in raw and cooked pork sausage was investigated in this study. Methods The pork sausage was manufactured with six treatments: NC (negative control, nitrite free), PC (pos...

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Main Authors: Ko-Eun Hwang, Tae-Kyung Kim, Hyun-Wook Kim, Dong-Ho Seo, Young-Boong Kim, Ki-Hong Jeon, Yun-Sang Choi
Formato: Artigo
Idioma:Inglês
Publicado: Asian-Australasian Association of Animal Production Societies 2018-08-01
Series:Asian-Australasian Journal of Animal Sciences
Assuntos:
Pre-converted Nitrite
Natural Nitrite
Spinach
Lettuce
Celery
Red Beet
Acceso en liña:http://www.ajas.info/upload/pdf/ajas-31-8-1358.pdf
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