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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