Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products

Oxidation processes are responsible for reduction of the sensory and nutritional quality of meat and meat products, thus affecting consumer acceptance. The use of sodium nitrite in meat processing is an important factor limiting these changes. Therefore, eliminating this substance from the recipe of...

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Detalles Bibliográficos
Autores principales: Karwowska, Małgorzata, Kononiuk, Anna, Wójciak, Karolina M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023396/
https://www.ncbi.nlm.nih.gov/pubmed/31877777
http://dx.doi.org/10.3390/antiox9010009

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023396/
https://www.ncbi.nlm.nih.gov/pubmed/31877777
http://dx.doi.org/10.3390/antiox9010009

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