The minimum quantity of nitrite required to stain sliced and homogenised cooked pork-Reference-Cited by-同舟云学术

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The minimum quantity of nitrite required to stain sliced and homogenised cooked pork

Published:1992-01 Issue:2 Volume:31 Page:201-209
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

MacDougall D.B.,Hetherington M.J.

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

1. Formulary of Detergents and other Cleaning Agents;Ash,1980

2. Standards on Color and Appearance Measurement;ASTM,1987

3. Code of Practice for the Production of Bacon and Bacon Joints;British Meat Manufacturers' Association,1982

4. International Commission on Illumination, Colorimetry: Official Recommendations of the International Commission on Illumination;CIE,1971

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1. Microbiological effect of complete replacement of nitrites/nitrates with starter cultures in traditional raw-dried fermented sausage “Lukanka Panagyurska”;BULGARIAN JOURNAL OF VETERINARY MEDICINE;2023

2. Coupling diazotization with oxidase-mimetic catalysis to realize dual-mode double-ratiometric colorimetric and electrochemical sensing of nitrite;Sensors and Actuators B: Chemical;2022-03

3. The Influence of Different Levels of Sodium Nitrite on the Safety, Oxidative Stability, and Color of Minced Roasted Beef;Sustainability;2019-07-11

4. The use and control of nitrites in Serbian meat industry and the influence of mandatory HACCP implementation;Meat Science;2017-12

5. Effects of High Pressure and Sodium Nitrite Levels on Cured Color Development and Residual Nitrite Concentration in Pork Homogenates;Korean Journal for Food Science of Animal Resources;2011-10-31

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