Use of acid whey and mustard seed to replace nitrites during cooked sausage production

Meat Science

Volumn 96, Issue 2, 2014, Pages 750-756

  Wójciak, Karolina M ^a   Karwowska, Małgorzata ^a   Dolatowski, Zbigniew J ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Acid whey; Colour; Mustard seed; Organic sausage

Indexed keywords

CHEMICAL STABILITY; COLOR; CURING; LACTIC ACID; QUALITY CONTROL; SENSORY ANALYSIS; WATER QUALITY;

ACID WHEY; LACTIC ACID BACTERIA; MUSTARD SEEDS; ORGANIC SAUSAGE; PHYSICOCHEMICAL PROPERTY; REFRIGERATED STORAGES; REFRIGERATION TEMPERATURES; TOTAL VIABLE COUNTS;

MEATS;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM;

HEME; NITRITE; WATER;

ACID WHEY; ANIMAL; ARTICLE; BACTERIAL COUNT; CHEMISTRY; CLOSTRIDIUM; COLOR; COOKING; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; FREEZING; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; MEAT; MICROBIAL VIABILITY; MICROBIOLOGY; MUSTARD; MUSTARD SEED; ORGANIC SAUSAGE; PH; PHYSICAL CHEMISTRY; PLANT SEED; SALT INTAKE; SWINE; TASTE; VACUUM;

ACID WHEY; COLOUR; MUSTARD SEED; ORGANIC SAUSAGE;

ANIMALS; CLOSTRIDIUM; COLONY COUNT, MICROBIAL; COLOR; COOKING; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; HEME; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLACEAE; MEAT PRODUCTS; MICROBIAL VIABILITY; MUSTARD PLANT; NITRITES; PHYSICOCHEMICAL PHENOMENA; REFRIGERATION; SEEDS; SODIUM CHLORIDE, DIETARY; SWINE; TASTE; VACUUM; WATER;

EID: 84887203478     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.09.002     Document Type: Article

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