Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and frankfurters

Journal of Food Science

Volumn 72, Issue 8, 2007, Pages

  Sindelar, J J ^a   Cordray, J C ^b   Olson, D G ^b   Sebranek, J G ^b   Love, J A ^b  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Bacon; Frankfurter; Ham; Residual nitrate; Residual nitrite; Uncured

Indexed keywords

NITRATE; NITRITE; PIGMENT;

ANIMAL; ARTICLE; CONSUMER; FOOD HANDLING; HUMAN; LIPID PEROXIDATION; MEAT; METHODOLOGY; ODOR; PH; QUALITY CONTROL; STANDARD; SWINE; TASTE;

ANIMALS; CONSUMER SATISFACTION; FOOD HANDLING; HUMANS; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; MEAT PRODUCTS; NITRATES; NITRITES; ODORS; PIGMENTS, BIOLOGICAL; QUALITY CONTROL; SWINE; TASTE;

EID: 35348833688     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00486.x     Document Type: Article

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