Nitrate substitutes for cured pork manufacture

Ibarra, P.I.; Paras, V.O.; Arganosa, F.C.

Nitrate substitutes for cured pork manufacture

1984

Ibarra, P.I. | Paras, V.O. | Arganosa, F.C.

The usefulness of nicotinic acid and niacinamide as nitrate substitute for curing pork loin was evaluated. Slight cured meat flavor and color developed in niacinamide and nicotinic acid treated loins, however the developed color and flavor were inferior to the control. One hundred ppm niacinamide, 0.031 ml angkak extract/ml solution combined with 0.2% ascorbic acid and 0.031 ml pimienton extract per ml of curing solution were used to replace nitrites/nitrates for curing hams. None of the above treatments developed characteristics similar to the traits of hams cured with nitrate

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AGROVOC Keywords

additif alimentaire aditivos alimentarios carne ahumada carne de cerdo productos de la carne viande de porc

Bibliographic information

Other Subjects

Produit carne; Viande fumee

Language

English

Note

30 ref. Summary (En)

Type

Summary; Non-Conventional

Source

Studies on the processing of meat products without the use of nitrate, National Research Council of the Philippines, Manila, 1984. NRCP IJ--6. p. 68-83

In AGRIS since: 1985-08-15

Format: AGRIS AP

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Nitrate substitutes for cured pork manufacture

1984

AGROVOC Keywords

Bibliographic information