The use of atmospheric pressure plasma as a curing process for canned ground ham.

The use of atmospheric pressure plasma as a curing process for canned ground ham.

Food chemistry (2017-09-28)

Juri Lee, Kyung Jo, Yubong Lim, Hee Joon Jeon, Jun Ho Choe, Cheorun Jo, Samooel Jung

ZUSAMMENFASSUNG

This study investigated the potential use of atmospheric pressure plasma (APP) treatment as a curing process for canned ground ham. APP treatment for 60min while mixing increased the nitrite content in the meat batters from 0.64 to 60.50mgkg

MATERIALIEN

Product Number

Marke

Produktbeschreibung

T9889

Sigma-Aldrich

1,1,3,3-Tetraethoxypropan, ≥96%

SKU

Packungsgröße

Verfügbarkeit

Preis

Menge