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Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions
We investigated the effects of fermented red beet extract and ascorbic acid on color development in meat emulsions. The pH of meat emulsions containing red beet extract decreased with an increase in the amount of extract added. The redness of the treated meat emulsions was higher than that of the co...
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| Publicado no: | Korean J Food Sci Anim Resour |
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| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5434215/ https://ncbi.nlm.nih.gov/pubmed/28515652 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.2.288 |
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