Influence of citric acid and sodium citrate on process of chicken meat pickling
1993
Mroczek, J. (Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Technologii Zywnosci Pochodzenia Zwierzecego) | Tomaniak, A.
Effect of citric acid and sodium citrate on the curing process was evaluated. Sodium citrate does not accelerate formation ratio of nitrosyl pigments but improves texture of product. However addition of citric acid at 0.2 percent considerably increases formation ratio of nitrosyl pigments and decrease level of residual nitrites, while at the same time consistency of product was sligthly worse. Both investigated compounds cannot replace ascorbinates in meat products
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