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Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bologna
The combined effect of beet powder (BP; 0.1%, 0.3%, and 0.5%) and 6% lentil flour (LF) as a partial nitrite substitute on quality attributes of pork bologna incorporated with 7.5% mechanically separated pork during 12 weeks of cold storage was evaluated. A randomized block experimental design with n...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9825927/ https://www.ncbi.nlm.nih.gov/pubmed/36124398 http://dx.doi.org/10.1111/1750-3841.16302 |