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Changes in the Physico-chemical and Microbial Quality during the Production of Pastırma Cured with Different Levels of Sodium Nitrite
Pastırma, a dry-cured meat product, is produced from the whole muscle and/or muscles obtained from certain parts of beef and water buffalo carcasses. The purpose of this study was to determine the effects of different levels of sodium nitrite on changes in the physicochemical and microbial quality d...
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| Veröffentlicht in: | Korean J Food Sci Anim Resour |
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| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Korean Society for Food Science of Animal Resources
2016
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5112424/ https://ncbi.nlm.nih.gov/pubmed/27857537 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.5.617 |
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