Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork

The objective of this work was to evaluate the effects of the replacement of nitrite by natural antioxidants from black garlic (BG) on the quality parameters of jerked beef meat with pork for 60 days. Four formulations were prepared: control, 0.02% of sodium nitrite in brine curing, w/v (CON); 1.5%...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2024) vom: 05. Juni, Seite 10820132241257280
1. Verfasser:	Lopes, Ranúsia Maria de Melo (VerfasserIn)
Weitere Verfasser:	Grisi, Cristiani Viegas Brandão, Almeida, Jorge Luiz Santos de, Silva, Janiele Ferreira da, Mangolim, Camila Sampaio, Sousa, Solange de, Pascoal, Leonardo Augusto Fonseca
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Natural antioxidant native breed oxidation storage