Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin

OBJECTIVE: This study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard. METHODS: Pork loin was cured in brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine was changed by 4:0 (control), 3:1 (T1), 1:1 (T2)...

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Detalles Bibliográficos
Autores principales: Kim, Tae-Kyung, Hwang, Ko-Eun, Song, Dong-Heon, Ham, Youn-Kyung, Kim, Young-Boong, Paik, Hyun-Dong, 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/PMC6819685/
https://www.ncbi.nlm.nih.gov/pubmed/31208187
http://dx.doi.org/10.5713/ajas.19.0117

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6819685/
https://www.ncbi.nlm.nih.gov/pubmed/31208187
http://dx.doi.org/10.5713/ajas.19.0117

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