Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions

We investigated the effects of fermented red beet extract and ascorbic acid on color development in meat emulsions. The pH of meat emulsions containing red beet extract decreased with an increase in the amount of extract added. The redness of the treated meat emulsions was higher than that of the co...

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Detalles Bibliográficos
Autores principales: Choi, Yun-Sang, Kim, Tae-Kyung, Jeon, Ki-Hong, Park, Jong-Dae, Kim, Hyun-Wook, Hwang, Ko-Eun, Kim, Young-Boong
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/PMC5434215/
https://www.ncbi.nlm.nih.gov/pubmed/28515652
http://dx.doi.org/10.5851/kosfa.2017.37.2.288

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5434215/
https://www.ncbi.nlm.nih.gov/pubmed/28515652
http://dx.doi.org/10.5851/kosfa.2017.37.2.288

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