The effect of the use of Limosilactobacillus fermentum S8 isolated from organic acid whey on nitrosyl pigment concentration and the colour formation of uncured cooked meat products

The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite

(2021) Piotr Szymański et al.   Applied Sciences-Basel

Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat

(2021) Beata Łaszkiewicz et al.   Applied Sciences-Basel

Modelling of energy metabolism and analysis of pH variations in postmortem muscle

(2021) Chengcheng Wang et al.   MEAT SCIENCE

The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage

(2021) Anna Okoń et al.   Antioxidants

Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition

(2020) Anna D. Kononiuk et al.   MOLECULES

Nitrosylmyoglobin formation in meat by Lactobacillus fermentum AS1.1880 is due to its nitric oxide synthase activity

(2020) Huiting Luo et al.   MEAT SCIENCE

Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products

(2020) Jae Hyeong Choi et al.   Food Science of Animal Resources

The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite

(2020) Beata Łaszkiewicz et al.   POULTRY SCIENCE

Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham

(2020) S. Lebrun et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork

(2020) Karolina Ferysiuk et al.   Foods

The Influence of Different Levels of Sodium Nitrite on the Safety, Oxidative Stability, and Color of Minced Roasted Beef

(2019) Karolina M. Wójciak et al.   Sustainability

Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats

(2018) Didier Majou et al.   MEAT SCIENCE

The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative

(2018) Cisem Sucu et al.   MEAT SCIENCE

Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties

(2018) Igor Tomasevic et al.   MEAT SCIENCE

Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

(2017) Anna Rzepkowska et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Addition of acid whey improves organic dry-fermented sausage without nitrite production and its nutritional value

(2017) Małgorzata Karwowska et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage

(2017) Dong-Min Shin et al.   Korean Journal for Food Science of Animal Resources

Effect of partial replacement of nitrite with a novel probiotic Lactobacillus plantarum TN8 on color, physico-chemical, texture and microbiological properties of beef sausages

(2017) Sirine Ben Slima et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of nitrate on residual nitrite decomposition rate in cooked cured pork

(2017) Masahiro Waga et al.   MEAT SCIENCE

Effects of parsley extract powder as an alternative for the direct addition of sodium nitrite in the production of mortadella-type sausages – Impact on microbiological, physicochemical and sensory aspects

(2017) Greta Riel et al.   MEAT SCIENCE

Shelf Life of Organic Roast Pork Enriched with Acid Whey-Plant Extracts Combination

(2016) Karolina M. Wójciak et al.   JOURNAL OF FOOD QUALITY

Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus

(2016) Peijun Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage

(2016) Xianchao Feng et al.   MEAT SCIENCE

Factors influencing internal color of cooked meats

(2016) Surendranath P. Suman et al.   MEAT SCIENCE

Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage

(2016) Xi Chen et al.   MEAT SCIENCE

Alternatives to nitrite in processed meat: Up to date

(2015) Amali U. Alahakoon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Celery Juice Powder Used as Nitrite Substitute in Sliced Vacuum-Packaged Turkey Bologna Stored at 4C for 10 Weeks Under Retail Display Light

(2014) N. Djeri et al.   JOURNAL OF FOOD QUALITY

The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite

(2014) Małgorzata Karwowska et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage

(2013) Ling Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll

(2013) J.E. Hayes et al.   MEAT SCIENCE

Use of acid whey and mustard seed to replace nitrites during cooked sausage production

(2013) Karolina M. Wójciak et al.   MEAT SCIENCE

Sodium nitrite: The “cure” for nitric oxide insufficiency

(2012) Deepa K. Parthasarathy et al.   MEAT SCIENCE

The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system

(2011) Brooke N. McClure et al.   FOOD CHEMISTRY

Effects of incorporation of ground mustard on quality attributes of chicken nuggets

(2010) Devendra Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Use of digital images to estimate CIE color coordinates of beef

(2008) R.E. Larraín et al.   FOOD RESEARCH INTERNATIONAL

The use and control of nitrate and nitrite for the processing of meat products

(2007) Karl-Otto Honikel   MEAT SCIENCE