Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured ham

Journal of Food Science

Volumn 72, Issue 6, 2007, Pages

  Sindelar, J J ^a   Cordray, J C ^a   Sebranek, J G ^a   Love, J A ^a   Ahn, D U ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Ham; Residual nitrate; Residual nitrite; Uncured; Vegetable juice powder

Indexed keywords

NITRATE; NITRITE;

ANIMAL; ARTICLE; CHEMISTRY; DOSE RESPONSE; FOOD HANDLING; HUMAN; LIPID PEROXIDATION; MEAT; METHODOLOGY; PH; PIGMENTATION; POWDER; STANDARD; SWINE; TASTE; TIME; VEGETABLE;

ANIMALS; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD HANDLING; HUMANS; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; MEAT PRODUCTS; NITRATES; NITRITES; PIGMENTATION; POWDERS; SWINE; TASTE; TIME FACTORS; VEGETABLES;

STAPHYLOCOCCUS CARNOSUS;

EID: 34547851201     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00404.x     Document Type: Article

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