ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Colour stability (Hunter ‘a’ values) and lipid oxidation (TBARS (thiobarbituric acid reactive substances) values) of overwrapped cooked ham slices and cooked ham patties were measured at 2-day intervals for 10 days. Ham products were manufactured from α-tocopheryl acetate supplemented and control M. gluteobiceps which were halved and cured with either 25 or 100 mg nitrite (kg meat)–1. Vitamin E supplementation had a beneficial effect on reduced nitrite hams in terms of colour and oxidative stability.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1046/j.1365-2621.2001.00504.x