Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders

Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders

The aim of the current experiment was to characterize and evaluate the effect of the dry-curing process on chemical composition, physicochemical properties, and sensory characteristics of the dry-cured Bísaro shoulders. For this purpose, thirty-eight raw forelegs were used, and no nitrites were adde...

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Bibliographic Details
Main Authors: Ana Leite, Lia Vasconcelos, Iasmin Ferreira, Ainhoa Sarmiento-García, Rubén Domínguez, Eva María Santos, Paulo C. B. Campagnol, Sandra Rodrigues, José M. Lorenzo, Alfredo Teixeira
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
Bísaro breed
meat products
fatty acids
meat quality
nitrite-free product
panelists
Online Access:https://www.mdpi.com/2304-8158/11/19/3079

Internet

https://www.mdpi.com/2304-8158/11/19/3079

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