Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin

The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher (p<0.05) than those added with fermented spinach extract. The pH va...

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Detalles Bibliográficos
Autores principales: Kim, Tae-Kyung, Kim, Young-Boong, Jeon, Ki-Hong, Park, Jong-Dae, Sung, Jung-Min, Choi, Hyun-Wook, Hwang, Ko-Eun, Choi, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5355574/
https://www.ncbi.nlm.nih.gov/pubmed/28316477
http://dx.doi.org/10.5851/kosfa.2017.37.1.105

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5355574/
https://www.ncbi.nlm.nih.gov/pubmed/28316477
http://dx.doi.org/10.5851/kosfa.2017.37.1.105

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