Effects of nitrite incorporated active films on quality of pork
Author:
Funder
Kasetsart University Research and Development Institute
Publisher
Elsevier BV
Subject
Food Science
Reference18 articles.
1. Development of nitrite compounded starch-based films to improve color and quality of vacuum-packaged pork;Chatkitanan;Food Packaging and Shelf Life,2020
2. Nitrite-embedded packaging film effects on fresh and frozen beef color development and stability as influenced by meat age and muscle type;Claus;Meat Science,2013
3. The effect of sodium nitrite on the textural properties of cooked sausage during cold storage;Dong;Journal of Texture Studies,2007
4. Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers;Fadda;Meat Science,2010
5. Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll;Hayes;Meat Science,2013
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