Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium

Meat Science

Volumn 85, Issue 3, 2010, Pages 580-588

  Aliño, Marta ^a   Grau, Raúl ^a   Toldrá, Fidel ^b   Blesa, Ester ^a   Pagán, M Jesús ^a   Barat, José M ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Calcium; Dry cured loin; Magnesium; Potassium; Sodium replacement

Indexed keywords

CALCIUM; INORGANIC SALT; MAGNESIUM; MINERAL; POTASSIUM; TRACE ELEMENT;

ANIMAL; ARTICLE; BACTERIAL COUNT; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; MEAT; METHODOLOGY; MICROBIOLOGY; SALT INTAKE; SKELETAL MUSCLE; STANDARD; SWINE;

ANIMALS; CALCIUM; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD TECHNOLOGY; MAGNESIUM; MEAT PRODUCTS; MICRONUTRIENTS; MINERALS; MUSCLE, SKELETAL; POTASSIUM; SALTS; SODIUM CHLORIDE, DIETARY; SWINE;

EID: 77954954332     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.03.009     Document Type: Article

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