Green Technology for Pork Loin Wet Curing—Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma

This study was conducted to evaluate the possibility of using plasma-activated cow and soy milk powders as a substitute for sodium nitrite for wet curing of pork meat (m. longissimus thoracis et lumborum). Pork loin slices were cured for 4 d at refrigerate conditions in four brines: water + salt (NC...

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Detalles Bibliográficos
Autores principales: Marcinkowska-Lesiak, Monika, Wojtasik-Kalinowska, Iwona, Onopiuk, Anna, Stelmasiak, Adrian, Wierzbicka, Agnieszka, Poltorak, Andrzej
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407259/
https://www.ncbi.nlm.nih.gov/pubmed/36010523
http://dx.doi.org/10.3390/foods11162523

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407259/
https://www.ncbi.nlm.nih.gov/pubmed/36010523
http://dx.doi.org/10.3390/foods11162523

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