Reduction of Sodium Nitrite and Sodium Chloride in a Cured Meat Product by Using Acid Development to Inhibit Botulinal Toxin Formation
Pediococcus acidilactici as a lactic acid producer, and sucrose were added to breakfast strip products in order to reduce added levels of sodium nitrite and sodium chloride and yet limit the growth of Clostridium botulinum and inhibit toxin production. Sucrose at 0.4 or 0.9% with P. acidilactici at...
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| Format: | Others |
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DigitalCommons@USU
1985
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| Online Access: | https://digitalcommons.usu.edu/etd/5325 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6375&context=etd |