Sensory and physicochemical characteristics of salamis added with vegetable-based curing ingredients

The aim of this study was to evaluate the sensory and physicochemical quality of colonial salamis added with vegetable-based curing ingredients as potential enhancers of quality products. Salamis were produced according to three treatments: (A) Control: 0.1% curing salt; (B) rosemary: 0.05% curing...

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Detalhes bibliográficos
Publicado no:Ciência Rural
Main Authors: Vicky Lilge Kawski, Teresinha Marisa Bertol, Maria José Honorato dos Santos, Maristela Cortez Sawitzki, Angela Maria Fiorentini, Arlei Coldebella, Ingrid Beatriz Lermen Agnes
Formato: Artigo
Idioma:Inglês
Publicado em: Universidade Federal de Santa Maria 2017
Assuntos:
Agrociencias
Celery
rosemary
curing salt
meat products
vegetable extracts
Acesso em linha:https://www.redalyc.org/articulo.oa?id=33151642025
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