Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham

OBJECTIVE: This study was conducted to evaluate the effect of red glasswort (RG) (Salicornia herbacea L.) curing on the physicochemical, textural and sensory properties of cooked pork loin ham (M. longissimus thoracis et lumborum). METHODS: All treatments were cured with different salt and RG powder...

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Detalles Bibliográficos
Autores principales: Jeong, Tae-Jun, Kim, Tae-Kyung, Kim, Hyun-Wook, 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) 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7054613/
https://www.ncbi.nlm.nih.gov/pubmed/31480199
http://dx.doi.org/10.5713/ajas.19.0193

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7054613/
https://www.ncbi.nlm.nih.gov/pubmed/31480199
http://dx.doi.org/10.5713/ajas.19.0193

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