Effects of High Pressure and Sodium Nitrite Levels on Cured Color Development and Residual Nitrite Concentration in Pork Homogenates-Reference-Cited by-同舟云学术

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Effects of High Pressure and Sodium Nitrite Levels on Cured Color Development and Residual Nitrite Concentration in Pork Homogenates

Published:2011-10-31 Issue:5 Volume:31 Page:641-648
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Hong Geun-Pyo,Kim Ji-Sook,Chun Ji-Yeon,Min Sang-Gi

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201132833917706.pdf

Reference20 articles.

1. Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin

2. Changes in Colour and Myoglobin of Minced Beef Meat Due to High Pressure Processing

3. Inhibition of metmyoglobin formation in fresh beef by pressure treatment

4. Effects of high pressure on meat: A review

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