RESIDUAL NITRITE AND TOTAL MICROBIAL PLATE COUNTS OF HAMS AS INFLUENCED BY TUMBLING AND FOUR INGOING NITRITE LEVELS
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (5) , 1297-1300
- https://doi.org/10.1111/j.1365-2621.1980.tb06541.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Influence of Continuous Versus Intermittent Tumbling on Brine (Salt, Sugar and Nitrite) Diffusion in Porcine TissueJournal of Food Protection, 1978
- EFFECT OF TUMBLING METHOD, PHOSPHATE LEVEL AND FINAL COOK TEMPERATURE ON HISTOLOGICAL CHARACTERISTICS OF TUMBLED PORCINE MUSCLE TISSUEJournal of Food Science, 1978
- FACTORS AFFECTING THE FORMATION OF NITRATE FROM ADDED NITRITE IN MODEL SYSTEMS AND CURED MEAT PRODUCTSJournal of Food Science, 1978
- INFLUENCE OF SHORT TERM TUMBLING, SALT AND PHOSPHATE ON CURED CANNED PORKJournal of Food Science, 1978
- INFLUENCE OF TUMBLING, TUMBLING TIME, TRIM AND SODIUM TRIPOLYPHOSPHATE ON QUALITY AND YIELD OF CURED HAMSJournal of Food Science, 1978
- Diffusion of Curing Brine in Tumbled and Non-Tumbled Porcine TissueJournal of Food Protection, 1978
- INFLUENCE OF TUMBLING AND SODIUM TRIPOLYPHOSPHATE ON SALT AND NITRITE DISTRIBUTION IN PORCINE MUSCLEJournal of Food Science, 1978