Cured meats are desirable to consumers across the world. Unfortunately, use of nitrite obtain cured characteristics has health implications for consumers. Three (3) kg each ham were produced and labeled as H0, H1, H2, H3 H4, respectively. H0 represented traditional with nitrite-curing salt H4 contained common alone. H2 15.0 mg kg-1, 30.0 kg-1 60.0 Ocimum gratissimum leaf extract an additive sal...

The bonding ability of bonding agents and composites from three manufacturers, which have both chemically and visible light activated systems, were evaluated by measuring the contraction gap width between the material and the cavity wall in a dentin cavity. The visible light cured composites were inferior to the same manufacturer's chemically cured composites in marginal adaptation to a cylindr...

AIM To evaluate the microtensile bond strength (microTBS) of four adhesive systems to dentin, using self- and light-cured resin composites. METHODS AND MATERIALS Crowns of human molars were separated from the roots, and the occlusal surfaces were ground to obtain flat superficial dentin. Three etch-and-rinse adhesives--All-Bond 2, One-Step Plus, and OptiBond Solo Plus--and one self-etching pr...

We evaluated the enhancement of cured meat taste during maturation by sensory analysis. We focused on the heat-stable sarcoplasmic fraction (HSSF) to identify the factors related to cured meat taste. Because the dry matter of HSSF contained more than 30% nitrogen, nitrogen compounds such as free amino acids, small peptides and adenosine triphosphate-related compounds seemed to be the important ...

A total of 80 dry-cured duck breasts were used in this study. The gross composition, color and textural parameters, fatty acid and amino acid profiles, macro- and micromineral content, and sensory properties were analyzed. In comparison with other dry-cured meat products made from cuts of whole meat, dry-cured duck breast is characterized by low moisture and a higher protein content. Saturated,...