Effects of natural colourants and pulsed electric field technology on the quality parameters of nitrite-free bacon
Replacement of nitrites in cured meat products, such as bacon chops, challenges maintaining the characteristic pink colour and other quality attributes. This study evaluates the effectiveness of natural colourants: betanin, red yeast (Monascus) rice extract, and roselle (Hibiscus sabdariffa) extract...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute for Food Technology, Novi Sad
2024-01-01
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| Series: | Food and Feed Research |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402211M.pdf |
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