Effects of Vegetable Juice Powder and Incubation Time on Cured Meat Properties of Frankfurter-Style Cooked Sausages and Ready-to-Eat Hams
Abstract
Utilizing celery juice powder (with high natural nitrate content) and a nitrate-reducing culture (Staphylococcus carnosus) was found to be an effective replacement for sodium nitrite in the manufacturing of frankfurter-style sausages and ready-to-eat hams. Products manufactured with this process demonstrated typical cured meat properties. If the process is conducted appropriately, the quality of products produced in this fashion can be comparable to conventionally cured products, however, questions remain concerning the long-term microbiological properties of these products.
Keywords: ASL R2259
How to Cite:
Sindelar, J. J., Cordray, J. C. & Sebranek, J. G., (2008) “Effects of Vegetable Juice Powder and Incubation Time on Cured Meat Properties of Frankfurter-Style Cooked Sausages and Ready-to-Eat Hams”, Iowa State University Animal Industry Report 5(1). doi: https://doi.org/10.31274/ans_air-180814-801
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