Articles with "cooked cured" as a keyword



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Effect of nitrate on residual nitrite decomposition rate in cooked cured pork.

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Published in 2017 at "Meat science"

DOI: 10.1016/j.meatsci.2017.03.002

Abstract: The effects of nitrate on the color stability of cooked cured pork were examined. Nitrate inhibited the nitrite decrement and discoloration in the cooked cured ham. Nitrate reduction and nitrite accumulation were observed in the… read more here.

Keywords: nitrate residual; cured pork; cooked cured; rate ... See more keywords