Organic and conventional alternative curing ingredients effects on quality and sensory attributes of deli-style Turkey
Deli-style turkey breast products were cured with sodium nitrite (SN), pre-converted conventional grown celery (CEL), Swiss Chard (SC), organic grown celery (OCEL), and organic Swiss Chard (OSW) with an ingoing sodium nitrite equivalent of 150 ppm and salt content of 1.60 %. Cured and total meat pig...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-08-01
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| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579125006133 |
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