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

ABSTRACT

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

MATERIALI

N° Catalogo

Marchio

Descrizione del prodotto

T9889

Sigma-Aldrich

1,1,3,3-Tetraethoxypropane, ≥96%