ShareEFFECTS OF NITRITES AND TEMPERATURE ON THE CURING OF PORK UNDER CONVENTIONAL AND ASEPTIC CONDITIONS. 1. INVESTIGATION INTO THE CURING OF MINCED PORK.
[In Japanese. / En japonais.]
Author(s) : FUKUMOTO K.
Type of article: Article
Summary
EFFECT OF THE ADDITION OF NITRITE AND CURING TEMPERATURE OF 278-288 K (5-15 DEG C) ON THE MICROFLORA OF MINCED PORK. SENSORY ANALYSIS OF SALTED AND COOKED MEAT, AND INVESTIGATION OF MODIFICATIONS TO THE PH AND THE NITRITE CONCENTRATION. COMPARISON OF PRODUCTS OBTAINED BY BOTH METHODS. COMMENTS UPON THE POTENTIAL ROLE OF NITRITES IN MEAT CURING. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-251517.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1990-0662
- Languages: Japanese
- Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 36 - n. 3
- Publication date: 1989
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Mince; Meat; Chilling; Organoleptic property; Curing; Meat product; Pork; Nitrite
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