ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The effect of sodium nitrite in the curing pickle upon the flavor of the resulting cured and cooked pork roasts was investigated. Paired pork longissimus dorsi roasts were cured with varying amounts of salt, and with or without sodium nitrite. The effect of smoke was also studied. Taste panelists were able to select correctly (P 〈 0.05 or 0.01) the different sample in triangle tests and indicated that the pork roasts cured with sodium nitrite had more cured pork flavor. Smoke did not mask this flavor, which was different from that attributable to the salt used in the curing pickle.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1970.tb04839.x
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