Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages

Meat Science

Volumn 88, Issue 3, 2011, Pages 454-461

  Terns, Matthew J ^a   Milkowski, Andrew L ^a   Claus, James R ^a   Sindelar, Jeffrey J ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Emulsified; Residual nitrate; Residual nitrite; Starter culture; Uncured

Indexed keywords

EMULSIFIED; RESIDUAL NITRATE; RESIDUAL NITRITE; STARTER CULTURE; UNCURED;

CURING; EMULSIFICATION; MEATS;

STARTERS;

BACTERIA (MICROORGANISMS);

NITRATE; NITRITE; PIGMENT;

ANIMAL; ARTICLE; BACTERIAL LOAD; CATTLE; COMPARATIVE STUDY; EMULSION; FAST FOOD; FERMENTATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; PIGMENTATION; QUALITY CONTROL; STAPHYLOCOCCUS; SWINE; TIME;

ANIMALS; BACTERIAL LOAD; CATTLE; EMULSIONS; FAST FOODS; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; NITRATES; NITRITES; PIGMENTATION; PIGMENTS, BIOLOGICAL; QUALITY CONTROL; STAPHYLOCOCCUS; SUS SCROFA; TIME FACTORS;

EID: 79952819336     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.01.026     Document Type: Article

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