Effects of substitution of NaCl with KCl, L-histidine, and L-lysine on instrumental quality attributes of cured and cooked pork loin
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DOI: 10.1080/19476337.2018.1493538
Abstract: ABSTRACT This study evaluated the effect of substituting of NaCl with varying amounts of a combination of KCl, L-histidine (L-his), and L-lysine (L-lys) on the instrumental characteristics of cooked loin. Fifteen cooked loins were produced… read more here.
Keywords: kcl histidine; effects substitution; substitution nacl; substitution ... See more keywords