Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin

The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher (p<0.05) than those added with fermented spinach extract. The pH va...

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Gepubliceerd in:Korean J Food Sci Anim Resour
Hoofdauteurs: Kim, Tae-Kyung, Kim, Young-Boong, Jeon, Ki-Hong, Park, Jong-Dae, Sung, Jung-Min, Choi, Hyun-Wook, Hwang, Ko-Eun, Choi, Yun-Sang
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Korean Society for Food Science of Animal Resources 2017
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Article
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5355574/
https://ncbi.nlm.nih.gov/pubmed/28316477
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.1.105
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