Protein degradation, color and textural properties of low sodium dry cured beef
Author:
Affiliation:
1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, National Centre of Meat Quality and Safety Control, No. 1 Weigang, Nanjing Agricultural University, Nanjing, China
Funder
National Keypoint Research and Invention Program
Publisher
Informa UK Limited
Subject
Food Science
Link
https://tandfonline.com/doi/pdf/10.1080/10942912.2019.1591444
Reference36 articles.
1. Changes in Lipid Oxidation, Fatty Acid Profile and Volatile Compounds of Traditional Kazakh Dry-Cured Beef during Processing and Storage
2. Factors in pig production that impact the quality of dry-cured ham: a review
3. Salt reduction strategies in processed meat products – A review
4. Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium
5. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts
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