Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage

OBJECTIVE: The effect of pre-converted nitrites from natural sources (spinach, lettuce, celery, and red beet) on color development in raw and cooked pork sausage was investigated in this study. METHODS: The pork sausage was manufactured with six treatments: NC (negative control, nitrite free), PC (p...

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Detalles Bibliográficos
Autores principales: Hwang, Ko-Eun, Kim, Tae-Kyung, Kim, Hyun-Wook, Seo, Dong-Ho, Kim, Young-Boong, Jeon, Ki-Hong, Choi, Yun-Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6043443/
https://www.ncbi.nlm.nih.gov/pubmed/29381898
http://dx.doi.org/10.5713/ajas.17.0767

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6043443/
https://www.ncbi.nlm.nih.gov/pubmed/29381898
http://dx.doi.org/10.5713/ajas.17.0767

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