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Effect of acid whey on physicochemical characteristics of dry-cured organic pork loins without nitrite

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Proteolysis, Lipolysis and Sensory Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage with Oregano and Thyme Essential Oils

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Technological advances for enhancing quality and safety of fermented meat products

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Improving beef color stability: Practical strategies and underlying mechanisms

(2014) Surendranath P. Suman et al.   MEAT SCIENCE

Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured ham

(2012) Elizabeth Escudero et al.   MEAT SCIENCE

Myoglobin Chemistry and Meat Color

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

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