Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage
نویسندگان
چکیده
منابع مشابه
Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin
The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher (p<0.05) than those added with fermented spinach extract. The pH values of raw and cooked cured meats in treatment groups were decreased with increasing addition level...
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15 صفحه اولEffects of oleoresin-tocopherol combinations on lipid oxidation, off-odor, and color of irradiated raw and cooked pork patties.
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متن کاملEffect of Grape Pomace Powder Addition on TBARS and Color of Cooked Pork Sausages during Storage
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ژورنال
عنوان ژورنال: Asian-Australasian Journal of Animal Sciences
سال: 2018
ISSN: 1011-2367,1976-5517
DOI: 10.5713/ajas.17.0767