Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham

Meat Science

Volumn 89, Issue 4, 2011, Pages 507-513

  Krause, B L ^a   Sebranek, J G ^b   Rust, R E ^b   Mendonca, A ^b  

^a Burke Marketing Corp   (United States)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Nitrite; No nitrate or nitrite added; Vegetable juice concentrate

Indexed keywords

MEAT PRODUCTS; NITRITE; NO-NITRATE-OR-NITRITE-ADDED; QUALITY CHARACTERISTIC; READY-TO-EAT; SALT CONCENTRATION; STARTER CULTURES; VEGETABLE JUICE CONCENTRATE; VEGETABLE JUICES;

BRINES; CURING; STARTERS; VEGETABLES;

MEATS;

STAPHYLOCOCCUS CARNOSUS;

BRINE; INORGANIC SALT; NITRATE; NITRITE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FAST FOOD; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; MEAT; METHODOLOGY; MICROBIOLOGY; PH; POWDER; STAPHYLOCOCCUS; TEMPERATURE; VEGETABLE;

ANIMALS; FAST FOODS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; NITRATES; NITRITES; POWDERS; SALTS; STAPHYLOCOCCUS; TEMPERATURE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VEGETABLES;

EID: 80051844492     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.05.018     Document Type: Article

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