Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10545068 | Food Chemistry | 2005 | 6 Pages |
Abstract
The amount of nitrite in sliced-pastirma made, from fresh or frozen (which was stored at â18 °C for 240 days and then thawed at 10 °C for 24 h) M. Longissimus dorsi muscle was determined. Sliced-pastirma samples were stored in modified atmosphere packages (50% N2 + 50% CO2) at 4 and 10 °C for 150 days, and the amount of residual nitrite was measured after 0, 30, 60, 90, and 150 days of storage. The residual nitrite of pastirma samples made with frozen/thawed meat was higher than that of the pastirma made from fresh meat at both 0 day and at the end of the storage (150 days). The storage temperature (p < 0.01), storage period (p < 0.01) and the storage period Ã the storage temperature interaction (p < 0.01) had significant effects on the amount of the residual nitrite.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Muhammet İrfan Aksu, Mükerrem Kaya, Herbert Wood Ockerman,