Red beet and Swiss chard juice extract as natural nitrate sources for the production of alternatively-cured emulsion-type sausages

Autor:	Björn Schopfer, Sylvia Mitrenga, Annika Boulaaba, Karolina Roolfs, Madeleine Plötz, André Becker
Rok vydání:	2021
Předmět:	Meat Products Nitrates Plant Extracts Fermentation Emulsions Beta vulgaris Nitrites Food Science
Zdroj:	Meat science. 188
ISSN:	1873-4138
Popis:	Statements that naturally cured meat products may contain lower residual nitrite levels compared to classical variants led to a closer examination of emulsion-type sausage products in this study, where the input of nitrate from plant extracts (red beet and Swiss chard) was adjusted to typical input levels of nitrite from nitrite curing salt (0.5% NaNO
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec9fb02d03488d5f4117b967dbeb9dbd https://pubmed.ncbi.nlm.nih.gov/35279476 Zobrazit plný text záznamu Full Text from ScienceDirect