Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin

OBJECTIVE: The purpose of this study was to investigate the effect of fermented spinach derived nitrite and sodium nitrite on cured pork loin. METHODS: The following treatments were prepared using brine (8% [w/v] salt): Control (−), no nitrite added; Control (+), 0.08% (w/v) sodium nitrite brine; T1...

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Detalles Bibliográficos
Autores principales: Kim, Tae-Kyung, Lee, Mi-Ai, Sung, Jung-Min, Jeon, Ki-Hong, Kim, Young-Boong, 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) 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6718897/
https://www.ncbi.nlm.nih.gov/pubmed/30744333
http://dx.doi.org/10.5713/ajas.18.0903

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6718897/
https://www.ncbi.nlm.nih.gov/pubmed/30744333
http://dx.doi.org/10.5713/ajas.18.0903

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