Effects of individual and combined doses of added nitrite and nitrate on the quality of dry-fermented sausage
Objective We aimed to investigate the impacts of nitrate and nitrite on the salami fermentation process. Methods Experimental groups of dry-fermented sausage were prepared with 100 ppm nitrite (T1), 150 ppm nitrite (T2), and 100 ppm nitrite+50 ppm nitrate (T3). Salami quality was evaluated after a 3...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Asian-Australasian Association of Animal Production Societies
2025-06-01
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| Series: | Animal Bioscience |
| Subjects: | |
| Online Access: | http://www.animbiosci.org/upload/pdf/ab-24-0561.pdf |
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