Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham
Objective This study was conducted to evaluate the effect of red glasswort (RG) (Salicornia herbacea L.) curing on the physicochemical, textural and sensory properties of cooked pork loin ham (M. longissimus thoracis et lumborum). Methods All treatments were cured with different salt and RG powder l...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Asian-Australasian Association of Animal Production Societies
2020-04-01
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| Series: | Asian-Australasian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | http://ajas.info/upload/pdf/ajas-19-0193.pdf |