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Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients
Nitrite is the most commonly applied curing agent in the meat industry, and is known to affect human health. Nitrites impart a better flavor, taste and aroma; preserve the red-pinkish color of the meat; and prevent the risk of bacterial contamination of the cured meat, especially from Clostridium bo...
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| Publicat a: | Antioxidants (Basel) |
|---|---|
| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7464959/ https://ncbi.nlm.nih.gov/pubmed/32764511 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox9080711 |
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