Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content

Evaluation of quality factors of bovine and chicken meat marinated with reduced sodium content

In many industrialized countries, including Brazil, sodium intake exceeds the nutritional recommendations. Excessive consumption is associated with hypertension and premature death by cardiovascular diseases. The industry's challenge is to produce products with reduced sodium that are similar t...

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Bibliographic Details
Main Authors: Camila Barbosa Carvalho, Grasiele Scaramal Madrona, Silvana da Silva Corradine, Péricles Martim Reche, Magali Soares dos Santos Pozza, Ivanor Nunes do Prado
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013-12-01
Series:Food Science and Technology
Subjects:
beef
spices
herbs
sensory analysis
lipid oxidation
texture
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400025&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400025&lng=en&tlng=en

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