Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll

Meat Science

Volumn 95, Issue 3, 2013, Pages 755-762

  Hayes, J E ^a   Canonico, I ^b   Allen, P ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Nitrite reduction; Physicochemical properties; Pork luncheon roll; Sensory attributes; Tomato pulp powder

Indexed keywords

COLOUR PARAMETERS; NITRITE REDUCTION; PHYSICOCHEMICAL PROPERTY; SENSORY ATTRIBUTES; SENSORY PROPERTIES; TEXTURE PROFILE ANALYSIS; TOMATO PULPS; TOTAL VIABLE COUNTS;

COLOR; FRUITS; TEXTURES;

MEATS;

LYCOPERSICON ESCULENTUM;

ANTIOXIDANT; NITRITE; NITROSAMINE; POWDER;

ANALYSIS; ANIMAL; COLOR; DIET; FOOD HANDLING; FOOD QUALITY; FRUIT; HUMAN; LIPID PEROXIDATION; MEAT; PH; POWDER; PROCEDURES; STANDARDS; SWINE; TASTE; TOMATO; ARTICLE; METHODOLOGY; NITRITE REDUCTION; PHYSICOCHEMICAL PROPERTIES; PORK LUNCHEON ROLL; SENSORY ATTRIBUTES; STANDARD; TOMATO PULP POWDER;

ANIMALS; ANTIOXIDANTS; COLOR; DIET; FOOD HANDLING; FOOD QUALITY; FRUIT; HUMANS; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; LYCOPERSICON ESCULENTUM; MEAT PRODUCTS; NITRITES; NITROSAMINES; POWDERS; SWINE; TASTE;

NITRITE REDUCTION; PHYSICOCHEMICAL PROPERTIES; PORK LUNCHEON ROLL; SENSORY ATTRIBUTES; TOMATO PULP POWDER;

EID: 84880325325     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.04.049     Document Type: Article

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