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The effect of some reduced nitrite curing mixtures on sensory, physicochemical and microbial parameters of pastirma during ripening and storage [electronic resource]

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Mostafa,G.A

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Language: English Summary language: Arabic Description: p.7715-7726Other title:

تأثير بعض مخاليط المعالجة منخفضة المحتوي من النيتريت علي الخصائص الحسية والثبات التأكسدي والميكروبيولوجي للبسطرمة خلال التسوية والتخزين [Added title page title]

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Mansoura university journal of agricultural sciences, 2009 v. 34 (7) [electronic resource]

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In: Mansoura University Journal of Agricultural Sciences 2009.v.34(7)Summary: For decreasing the use of nitrite in pastirma processing, five nitrite-reduced meat curing mixtures were used as replacements for 32%, 64% and 100% nitrite. The quantitative characteristics of the samples such as Physicochemical, microbial and sensory attributes were compared with the control (100% nitrite) during ripening and storage.

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For decreasing the use of nitrite in pastirma processing, five nitrite-reduced meat curing mixtures were used as replacements for 32%, 64% and 100% nitrite. The quantitative characteristics of the samples such as Physicochemical, microbial and sensory attributes were compared with the control (100% nitrite) during ripening and storage.

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