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

RÉSUMÉ

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

MATÉRIAUX

Référence du produit

Marque

Description du produit

T9889

Sigma-Aldrich

1,1,3,3-Tetraethoxypropane, ≥96%