Study on the reduction of heterocyclic amines by marinated natural materials in pork belly

This study was conducted to determine the effect of natural ingredient seasoning on the reduction of heterocyclic amine (HCA) production that may occur when pork belly is cooked at a very high temperature for a long time. Pork belly seasoned with natural ingredients, such as natural spices, blackcur...

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Detalles Bibliográficos
Autores principales: Kang, Hea Jin, Lee, Seung Yun, Lee, Da Young, Kang, Ji Hyeop, Kim, Jae Hyeon, Kim, Hyun Woo, Jeong, Jae Won, Oh, Dong Hoon, Hur, Sun Jin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Sciences and Technology 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9890326/
https://www.ncbi.nlm.nih.gov/pubmed/36812002
http://dx.doi.org/10.5187/jast.2022.e86

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9890326/
https://www.ncbi.nlm.nih.gov/pubmed/36812002
http://dx.doi.org/10.5187/jast.2022.e86

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