Influence of Naturally Converted Nitrite and Ultrasound Marination on the Curing Efficiency and Residual Nitrite of Pork Loin
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This study used ascorbic acid and ultrasound to improve the quality of pork loin marinated with pre-converted Angelica keiskei (PA). Pork loins were cured without nitrite (NC); with nitrite (PC); with PA (PA); with PA and ascorbic acid (PA+A); with PA and ultr... ...
