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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)...
| Autores principales: | , , , , , , |
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| 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
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| Materias: | |
| 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 |