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...

Descripció completa

Guardat en:
Dades bibliogràfiques
Autors principals: Ko-Eun Hwang, Tae-Kyung Kim, Hyun-Wook Kim, Dong-Ho Seo, Young-Boong Kim, Ki-Hong Jeon, Yun-Sang Choi
Format: Artigo
Idioma:Inglês
Publicat: Asian-Australasian Association of Animal Production Societies 2018-08-01
Col·lecció:Asian-Australasian Journal of Animal Sciences
Matèries:
Pre-converted Nitrite
Natural Nitrite
Spinach
Lettuce
Celery
Red Beet
Accés en línia:http://www.ajas.info/upload/pdf/ajas-31-8-1358.pdf
Etiquetes: Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars