Journal ArticleDOI
Stabilization of meat lipids with nitrite-free curing mixtures.
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TLDR
Several nitrite-free meat-curing mixtures have been formulated that imparted to meat a similar oxidative stability as that of sodium nitrite and dinitrosyl ferrochemochrome (DNFH).About:
This article is published in Meat Science.The article was published on 1988-01-01. It has received 30 citations till now. The article focuses on the topics: Nitrite & Sodium nitrite.read more
Citations
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Journal ArticleDOI
The effect of paprika, garlic and salt on rancidity in dry sausages.
TL;DR: Spanish paprika and salt showed antioxidant and prooxidant properties, respectively, and were as effective as the mixture of additives in inhibiting lipid oxidation in chorizo.
Journal ArticleDOI
Salt reduction in slow fermented sausages affects the generation of aroma active compounds.
TL;DR: Slow fermented sausages with different salt content were manufactured, affecting sausage quality producing a reduction in the acceptance of aroma, taste, juiciness and overall quality.
BookDOI
Meat processing: improving quality.
TL;DR: In this article, the authors analyse the quality of raw meat and propose new techniques for analysing raw meat, including processing, processing, decontaminating, and packaging of raw meats.
Journal ArticleDOI
Nitrite-free meat curing systems : update and review
Fereidoon Shahidi,Ronald B. Pegg +1 more
TL;DR: Several nitrite-free meat curing systems consisting of the pre-formed cooked cured-meat pigment (CCMP), an antioxidant and/or a sequesterant and possibly an antimicrobial agent, have been formulated as discussed by the authors.
References
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Journal ArticleDOI
A distillation method for the quantitative determination of malonaldehyde in rancid foods
TL;DR: An improved distillation method is described for the quantitative determination of malonaldehyde in foods containing oxidized fats and a high correlation of TBA numbers with rancid odor in cooked meats was established.
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The Hexanal Content as an Indicator of Oxidative Stability and Flavour Acceptability in Cooked Ground Pork
TL;DR: In this paper, the authors evaluated the hexanal content, flavour acceptability, and oxidative stability of meats treated with different additives, individually or in combination, and found that the results indicated that the relationship between Hexanal Content, sensory scores, and TBA numbers of treated meats were linearly interrelated.
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Control of Lipid Oxidation in Cooked Ground Pork with Antioxidants and Dinitrosyl Ferrohemochrome
TL;DR: The 2-thiobarbituric acid (TBA) numbers of cooked-meat samples after storage for up to 35 days were determined in this paper, where a number of antioxidants were added to ground meat prior to cooking to achieve oxidative stability.
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Inhibition of nitrosamine formation in fried bacon by propyl gallate and L-ascorbyl palmitate
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Carbonyls in Oxidizing Fat. 11. The Effect of the Pro‐oxidant Activity of Sodium Chloride on Pork Tissue
TL;DR: In this article, the authors reported a rapid rate and moderately high monocarbonyl/peroxide ratios for freezer-stored, sodium chloride-cured pork with high proportions of lean protein.