New composite nitrite-free and low-nitrite meat-curing systems using natural colorants

Nitrite-free and low-nitrite meat-curing systems were developed to eliminate or reduce nitrite in frankfurter-type sausages. Different composite meat-curing mixtures were formulated using cochineal and paprika as natural colorants, sodium hypophosphite (SHP) as antimicrobial agent, butylated hydroxy...

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Detalles Bibliográficos
Autores principales: Eskandari, Mohammad H, Hosseinpour, Sara, Mesbahi, GholamReza, Shekarforoush, Shahram
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Blackwell Publishing Ltd 2013
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3967773/
https://www.ncbi.nlm.nih.gov/pubmed/24804046
http://dx.doi.org/10.1002/fsn3.57

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3967773/
https://www.ncbi.nlm.nih.gov/pubmed/24804046
http://dx.doi.org/10.1002/fsn3.57

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