Acceleration of curing period of pastrami manufactured from buffalo meat: II-Fatty acids, amino acids, nutritional value and sensory evaluation
Upon accelerating the curing period of pastrami (dry cured meat) prepared from buffalo lean round muscles using heat treatment (~71ºC internally), the results indicated that: the peroxide and thiobarbituric acid (TBA) values increased with increasing the aging period. Percentage of the released free...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2001-04-01
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| Series: | Grasas y Aceites |
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| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/382 |