Quality characteristics of pork loin cured with green nitrite source and some organic acids-Reference-Cited by-同舟云学术

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Quality characteristics of pork loin cured with green nitrite source and some organic acids

Published:2019-06 Issue: Volume:152 Page:141-145
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Kim Tae-Kyung,Hwang Ko-Eun,Lee Mi-Ai,Paik Hyun-Dong,Kim Young-Boong,Choi Yun-Sang

Funder

Main Research Program

Korean Food Research Institute

High Value-added Food Technology Development Program

Ministry of Agriculture, Food and Rural Affairs

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Reduction of carcinogenic N-nitrosamines and residual nitrite in model system sausage by irradiation;Ahn;Journal of Food Science,2002

2. The effect of organic acid marination on tenderness, cooking loss and bound water content of beef;Aktaş;Journal of Muscle Foods,2003

3. Reaction of nitrite with ascorbate and its relation to nitrosamine formation 2;Archer;Journal of the National Cancer Institute,1975

4. Effects of pre-converted nitrite from red beet and ascorbic acid on quality characteristics in meat emulsions;Choi;Korean Journal for Food Science of Animal Resources,2017

5. Inhibitory effect of organic acid salts on spoilage flora in culture medium and cured cooked meat products under commercial manufacturing conditions;Drosinos;Meat Science,2006

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