Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins

Cured pork loins are valued products due to their particular sensory characteristics. These products are usually prepared with nitrite to guarantee adequate color and pathogen control. The use of nitrite in meat products has been criticized due to its potential contribution to carcinogenic N-nitroso...

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Detalles Bibliográficos
Autores principales: Patarata, Luis, Carvalho, Filipa, Fraqueza, Maria João
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8948880/
https://www.ncbi.nlm.nih.gov/pubmed/35327219
http://dx.doi.org/10.3390/foods11060796

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8948880/
https://www.ncbi.nlm.nih.gov/pubmed/35327219
http://dx.doi.org/10.3390/foods11060796

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