Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties?-Reference-Cited by-同舟云学术

Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties?

Published:2016-11 Issue: Volume:121 Page:324-332
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Usinger Emily L.,Larson Elaine M.,Niebuhr Steven E.,Fedler Christine A.,Prusa Kenneth J.,Dickson James S.,Tarté Rodrigo^ORCID,Sebranek Joseph G.

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Crude protein in meat and meat products. Official method 992.15;AOAC,2005

2. Fat (crude) or ether extract in meat. Official method 960.39;AOAC,2005

3. Ions in water, modified for meat. Official method 993.30;AOAC,2005

4. Loss of drying (moisture) in meat. Official method 950.46;AOAC,2005

5. Nitrite in cured meat. Official method 973.31;AOAC,2005

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