Changes in the Physico-chemical and Microbial Quality during the Production of Pastırma Cured with Different Levels of Sodium Nitrite

Pastırma, a dry-cured meat product, is produced from the whole muscle and/or muscles obtained from certain parts of beef and water buffalo carcasses. The purpose of this study was to determine the effects of different levels of sodium nitrite on changes in the physicochemical and microbial quality d...

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Detalles Bibliográficos
Autores principales: Aksu, Muhammet Irfan, Erdemir, Ebru, Çakıcı, Neslihan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5112424/
https://www.ncbi.nlm.nih.gov/pubmed/27857537
http://dx.doi.org/10.5851/kosfa.2016.36.5.617

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5112424/
https://www.ncbi.nlm.nih.gov/pubmed/27857537
http://dx.doi.org/10.5851/kosfa.2016.36.5.617

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