Colour modification in a cured meat model dried by Quick-Dry-Slice process® and high pressure processed as a function of NaCl, KCl, K-lactate and water contents

Innovative Food Science and Emerging Technologies

Volumn 13, Issue JANUARY, 2012, Pages 69-74

  Ferrini, G ^a   Comaposada, J ^a   Arnau, J ^a   Gou, P ^a  

^a IRTA   (Spain)

Author keywords

Colour modification; Cured meat; High pressure; Quick Dry Slice process; Salt substitutes

Indexed keywords

COLOUR CHANGE; HIGH PRESSURE; HOLDING TIME; MANUFACTURING PROCESS; MEAT PRODUCTS; MINCED PORK; NA CONTENT; QUICK-DRY-SLICE PROCESS; SALT CONTENT; WEIGHT LOSS;

COLOR; CURING; HIGH PRESSURE EFFECTS; MEATS; SODIUM CHLORIDE; WATER CONTENT;

DRYING;

EID: 84857449727     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.09.005     Document Type: Article

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