The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage

Meat Science

Volumn 108, Issue , 2015, Pages 132-137

  Jung, Samooel ^a   Kim, Hyun Joo ^b   Park, Sanghoo ^c   In Yong, Hae ^b   Choe, Jun Ho ^d   Jeon, Hee Joon ^d   Choe, Wonho ^c   Jo, Cheorun ^b  

^a Chungnam National University   (South Korea)

^b Seoul National University   (South Korea)

^c Korea Advanced Institute of Science and Technology (KAIST)   (South Korea)

^d Lotte R and D Center   (South Korea)

Author keywords

Atmospheric pressure plasma; Curing; Emulsion type sausage; Nitrite

Indexed keywords

ATMOSPHERIC PRESSURE; CURING; EMULSIFICATION; WATER TREATMENT;

ATMOSPHERIC PRESSURE PLASMAS; BACTERIAL COUNT; CURING PROCESS; NITRITE; PEROXIDE VALUE; SENSORY PROPERTIES; SODIUM NITRITE; STORAGE PERIODS;

MEATS;

APIUM GRAVEOLENS VAR. DULCE; BACTERIA (MICROORGANISMS);

EMULSION; FOOD PRESERVATIVE; SODIUM NITRITE; WATER;

ANALYSIS; ANIMAL; BACTERIAL COUNT; CELERY; CHEMISTRY; COLOR; CONSUMER ATTITUDE; EMULSION; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; HUMAN; MEAT; MICROBIOLOGY; PH; PIG; PREVENTION AND CONTROL; TASTE;

ANIMALS; APIUM GRAVEOLENS; COLONY COUNT, MICROBIAL; COLOR; CONSUMER BEHAVIOR; EMULSIONS; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; SODIUM NITRITE; SWINE; TASTE; WATER;

EID: 84934979887     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.06.009     Document Type: Article

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