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New composite nitrite-free and low-nitrite meat-curing systems using natural colorants
Nitrite-free and low-nitrite meat-curing systems were developed to eliminate or reduce nitrite in frankfurter-type sausages. Different composite meat-curing mixtures were formulated using cochineal and paprika as natural colorants, sodium hypophosphite (SHP) as antimicrobial agent, butylated hydroxy...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Blackwell Publishing Ltd
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3967773/ https://ncbi.nlm.nih.gov/pubmed/24804046 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.57 |
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