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Consumer Perception of Cured Pork Meats: the Added Value of the Organic Attribute
choice experiment conditional logit consumer perception organic pork meat
2015/3/4
Convenience foods, such as cured meats, have always been appreciated in terms of their price, convenience and of
course their taste. The pig sector in Italy is substantially stable, and has recently...
Bright Red Color Formation of Cooked Pork Loin Cured with Lactic Acid Bacteria Starter Culture without Adding Nitrite During Low-Temperature Storage
meat processed pork color formation
2009/5/31
The effects of lactic acid bacteria used as a substitute for nitrite for meat processing were studied. We added lactic acid bacteria starter culture to brine to cure pork loin without nitrite. The cur...
Studies on Processing and Shelf Life of Pork Nuggets with Liquid Whey as a Replacer for Added Water
Pork nuggets liquid whey microbial quality physico-chemical characteristics storage
2008/10/26
A study on the preparation and assessment of physico-chemical, microbiological and organoleptic properties of pork nuggets was carried out using liquid whey as a replacement for added water at three d...