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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| 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 |