Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll.

Hayes, J E

Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll. [electronic resource] - Meat science Nov 2013 - 755-62 p. digital

Publication Type: Journal Article

1873-4138

10.1016/j.meatsci.2013.04.049 doi


Animals
Antioxidants
Color
Diet
Food Handling--methods
Food Quality
Fruit
Humans
Hydrogen-Ion Concentration
Lipid Peroxidation
Solanum lycopersicum
Meat Products--analysis
Nitrites
Nitrosamines--analysis
Powders
Swine
Taste