Zobrazeno 1 - 10
of 22
pro vyhledávání: '"cured pork loin"'
Autor:
Haeun Kim, Koo Bok Chin
Publikováno v:
Animal Bioscience, Vol 35, Iss 3, Pp 494-502 (2022)
Objective The objective of this study was to evaluate functional properties of reduced-salt pork meat products made of pre-rigor pork loin treated by different freezing temperatures (−30°C and −70°C) during storage. Methods Pre-rigor cured pork
Externí odkaz:
https://doaj.org/article/c0455ab0dfc24b41934bfb9505c9570b
Akademický článek
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Autor:
Tae-Kyung Kim, Ko-Eun Hwang, Dong-Heon Song, Youn-Kyung Ham, Young-Boong Kim, Hyun-Dong Paik, Yun-Sang Choi
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 12, Pp 1933-1941 (2019)
Objective This study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard. Methods Pork loin was cured in brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine
Externí odkaz:
https://doaj.org/article/ce48cd961cc34a8ea6b2b4ab6bf091ef
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 10, Pp 1603-1610 (2019)
Objective The purpose of this study was to investigate the effect of fermented spinach derived nitrite and sodium nitrite on cured pork loin. Methods The following treatments were prepared using brine (8% [w/v] salt): Control (−), no nitrite added;
Externí odkaz:
https://doaj.org/article/2b9a86acbc5f4aa7925ec72503f81b8a
Publikováno v:
Asian-Australasian Journal of Animal Sciences
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 10, Pp 1603-1610 (2019)
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 10, Pp 1603-1610 (2019)
Objective The purpose of this study was to investigate the effect of fermented spinach derived nitrite and sodium nitrite on cured pork loin. Methods The following treatments were prepared using brine (8% [w/v] salt): Control (−), no nitrite added;
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87668e8f3ec24223b35c30f035c3cf15
https://doi.org/10.5713/ajas.18.0903
https://doi.org/10.5713/ajas.18.0903
Akademický článek
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Autor:
Marijo Ćaćić
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume 19.
Issue 3.
Volume 19.
Issue 3.
U posljednje vrijeme, zbog učestalih nepravilnosti sa različitim prehrambenim proizvodima, potrošači sve više žele znati porijeklo hrane koju konzumiraju. Žele znati porijeklo sirovina te koji se sve dodaci koriste u tehnološkom procesu pripr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85b204bf94d8bd243c6c46188e24ab75
https://doi.org/10.31727/m.19.3.3
https://doi.org/10.31727/m.19.3.3
Autor:
Dong-Heon Song, Hyun-Dong Paik, Ko-Eun Hwang, Youn-Kyung Ham, Young-Boong Kim, Tae-Kyung Kim, Yun-Sang Choi
Publikováno v:
Asian-Australasian Journal of Animal Sciences
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 12, Pp 1933-1941 (2019)
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 12, Pp 1933-1941 (2019)
Objective This study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard. Methods Pork loin was cured in brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::625ba09213ba6cdf178446ad7cf9343d
https://pubmed.ncbi.nlm.nih.gov/31208187
https://pubmed.ncbi.nlm.nih.gov/31208187
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume 20.
Issue 4.
Volume 20.
Issue 4.
In the meat industry sea salt is usually used for dry-cured meats, for few products iodized salt (or table salt), and for most pasteurized and sterilized meat products nitrite salt is used. The main ingredient of nitrite salt is non-iodized (evaporat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::aa3c0db4745640d387d1887754ad1190
https://hrcak.srce.hr/file/300597
https://hrcak.srce.hr/file/300597
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume XVIII
Issue 5
Volume XVIII
Issue 5
S ciljem utvrđivanja specifičnosti tehnologije prerade te standardizacije tehnologije i kvalitete tradicionalne dalmatinske pečenice, u tri preradbena objekta na području Dalmacije provedena su istraživanja odlika tehnologije prerade, fizikalnih
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::47f078e4e4870cff153d1984b3121e19
https://hrcak.srce.hr/167861
https://hrcak.srce.hr/167861