A comparison of residual nitrite and nitrate, lipid oxidation, cut-surface color, and sensory and visual characteristics for nitrite-added and no-nitrite- or -nitrate-added Canadian-style bacon
نویسنده
چکیده
iii CHAPTER 1. GENERAL INTRODUCTION 1 Thesis Organization 2 CHAPTER 2. LITERATURE REVIEW 3 I. Conventional Curing 3 a. Salt 3 b. Phosphate 4 c. Sodium Lactate 6 d. Nitrate and Nitrite 7 e. Reductants 11 II. Natural Curing 13 a. Celery Powder 14 b. Sea Salt 15 c. Starter Cultures 16 d. Cherry Powder 17 e. Lemon Powder 18 f. Raw Sugar 19 g. Natural and Organic Markets 20 References 23 CHAPTER 3. A COMPARISON OF RESIDUAL NITRITE AND NITRATE, LIPID OXIDATION, CUT-SURFACE COLOR, SENSORY AND VISUAL CHARACTERISTICS FOR NITRITE-ADDED AND NO-NITRITEOR -NITRATEADDED CANADIAN-STYLE BACON 31 Abstract 3
منابع مشابه
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