Effect of sodium chloride reduction in dry pork on sensory quality parameters and instrumentally measured colour
The aim of this paper was to examine sensory properties and instrumentally measured colour of dry pork produced with less amount of sodium chloride. Trial was consisted from five batches, two control and three experimental. Pork from control group was cured with 6% nitrite curing salt (C1 group) and...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute for Animal Husbandry, Belgrade
2016-01-01
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| Series: | Biotechnology in Animal Husbandry |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2016/1450-91561604383L.pdf |