Effect of replacing nitrite with ginger powder in brine solution on the quality of cured beef

The purpose of this study was to evaluate the effect of replacing nitrite with ginger powder in brine on the quality of cured beef. Five kilograms of fresh beef from a mature White Fulani bull was purchased and used for this study. The excessive fat and connective tissues were trimmed off the meat,...

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Bibliographic Details

Published in:	Теория и практика переработки мяса
Main Authors:	E. S. Apata, O. T. Lasisi, O. O. Olaleye, O. C. Apata, J. E. Okolosi, Y. O. Uthman-Akinhanmi, O. Y. Adedeji, M. A. Hashem
Format:	Article
Language:	English
Published:	The V.M. Gorbatov All-Russian Meat Research  Institute 2025-04-01
Subjects:	brine cured beef ginger powder nitrite quality
Online Access:	https://www.meatjournal.ru/jour/article/view/434