Effects of Hot Boning and Various Levels of Salt and Phosphate on Microbial, TBA, and pH Values of Preblended Pork during Cooler Storage

Autor:	Curtis L. Kastner, Donald H. Kropf, Y. I. Choi
Rok vydání:	2019
Předmět:	chemistry.chemical_classification chemistry.chemical_compound chemistry Phosphate increased Salt (chemistry) Food science Bacterial growth Phosphate Microbiology Food Science
Zdroj:	Journal of food protection. 50(12)
ISSN:	1944-9097
Popis:	Five pork carcasses were used to determine the effects of hot boning and various combinations of salt (0, 1.5 or 3.0%) and a phosphate mixture (0 or 0.5%) on microbial, TBA and pH values of preblended pork (preblends). In both HB (hot boned within 2 h postmortem) and CB (conventionally boned at 24 h postmortem) preblends, salt increased (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::143c7a2b3be291a96f8a815e367e8233 https://pubmed.ncbi.nlm.nih.gov/30978830 Zobrazit plný text záznamu