Potential Alternative to Nitrite in Roasted Lamb for Sensory Attributes: Atmospheric Nonthermal Plasma Treatment

Reducing or replacing sodium nitrite without compromising the sensory attributes of meat products has always been a focus of the meat industry. In this study, five treatments, CT (without nitrite and plasma treatment), NT (with nitrite treatment), PT15, PT30, and PT45 (without nitrite and with plasm...

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Detalles Bibliográficos
Autores principales: Chen, Ruixia, Zhang, Dequan, Liu, Huan, Wang, Zhenyu, Hui, Teng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229768/
https://www.ncbi.nlm.nih.gov/pubmed/34071715
http://dx.doi.org/10.3390/foods10061234

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229768/
https://www.ncbi.nlm.nih.gov/pubmed/34071715
http://dx.doi.org/10.3390/foods10061234

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