Development of a method to manufacture uncured, no-nitrate/nitrite-added whole muscle jerky

Meat Science

Volumn 86, Issue 2, 2010, Pages 298-303

  Sindelar, Jeffrey J ^a   Terns, Matthew J ^a   Meyn, Elizabeth ^b   Boles, Jane A ^b  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b MONTANA STATE UNIVERSITY   (United States)

Author keywords

Jerky; Natural; Organic; Uncured; Vegetable juice powder

Indexed keywords

JERKY; NATURAL; ORGANIC; UNCURED; VEGETABLE JUICE POWDER;

MUSCLE; PROCESSING; SODIUM; STARTERS; VEGETABLES;

CURING;

NITRATE; NITRITE; PLANT MEDICINAL PRODUCT;

ANIMAL; ARTICLE; CATTLE; FOOD CONTROL; FOOD HANDLING; HEAT; MEAT; METHODOLOGY; MICROBIOLOGY; SKELETAL MUSCLE; SMOKE; VEGETABLE;

ANIMALS; CATTLE; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; MEAT PRODUCTS; MUSCLE, SKELETAL; NITRATES; NITRITES; PLANT PREPARATIONS; SMOKE; VEGETABLES;

EID: 77955089580     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.04.028     Document Type: Article

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