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| Microbiological safety of processed meat products formulated with low nitrite concentration — A review |
| Soomin Lee, Heeyoung Lee, Sejeong Kim, Jeeyeon Lee, Jimyeong Ha, Yukyung Choi, Hyemin Oh, Kyoung-Hee Choi, Yohan Yoon |
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Anim Biosci. 2018;31(8):1073-1077. Published online March 13, 2018 DOI: https://doi.org/10.5713/ajas.17.0675 |
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Microbiological safety of processed meat products formulated with low nitrite concentration — A review Asian-Australasian Journal of Animal Sciences. 2018;31(8):1073-1077  210 Effect of different storage conditions on nitrate/nitrite levels, microbiological quality and N-nitrosamines content in polish edible offals processed meat products Toxicology Letters. 2003;144:s60 Oxidative Changes and Their Control in Meat and Meat Products Safety of Meat and Processed Meat. 2009;313-340 Emerging Meat Processing Technologies for Microbiological Safety of Meat and Meat Products ICoMST 2020 Review Papers. 2020;4(2): Effect of cooking temperature on the percentage colour formation, nitrite decomposition and sarcoplasmic protein denaturation in processed meat products Meat Science. 1991;30(1):49-57 The use of nutraceuticals in processed meat products and their effects on product quality, safety and acceptability Processed Meats. 2011;372-402 Using natural and novel antimicrobials to improve the safety and shelf-life stability of processed meat products Processed Meats. 2011;299-330 Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation Meat Science. 2011;89(1):65-71 Further-Processed Poultry Meat Products The Microbiology of Poultry Meat Products. 1987;317-332 Reducing fats in processed meat products Processed Meats. 2011;346-371 |
