The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite

The aim of the research was to estimate the effect of selected lactic acid bacterial strains on the technological quality and microbiological stability of mechanically separated poultry meat (MSPM) cured with a reduced amount of sodium nitrite. The 5 different treatments of MSPM batters were prepare...

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Detalles Bibliográficos
Autores principales: Łaszkiewicz, Beata, Szymański, Piotr, Kołożyn-Krajewska, Danuta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Microbiology and Food Safety
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7772671/
https://www.ncbi.nlm.nih.gov/pubmed/33357690
http://dx.doi.org/10.1016/j.psj.2020.09.066

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7772671/
https://www.ncbi.nlm.nih.gov/pubmed/33357690
http://dx.doi.org/10.1016/j.psj.2020.09.066

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