Effect of modified atmosphere packaging, storage period, and storage temperature on the residual nitrate of sliced-pastIrma, dry meat product, produced from fresh meat and frozen/thawed meat

Food Chemistry

Volumn 93, Issue 2, 2005, Pages 237-242

  Aksu, Muhammet Irfan ^a   Kaya, Mükerrem ^a   Ockerman, Herbert Wood ^b  

^a ATATÜRK UNIVERSITY   (Turkey)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

Cured meat product; Modified atmosphere; Pastirma; Residual nitrite; Storage

Indexed keywords

NITRITE;

ARTICLE; CARCASS; FOOD BIOTECHNOLOGY; FOOD FREEZING; FOOD PACKAGING; FOOD STORAGE; FREEZE THAWING; FROZEN SECTION; LONGISSIMUS DORSI MUSCLE; LOW TEMPERATURE; MEAT; MEAT INDUSTRY; SAMPLE; SKELETAL MUSCLE; STORAGE TEMPERATURE; THAWING;

EID: 19444366529     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.09.018     Document Type: Article

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