Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat, a Chinese traditional meat
This study investigated the effects of salt (3% and 6%, m/m) and rice flour (10% and 20%, m/m) addition in sour meat, a traditional Chinese fermented meat. It was found that salt has greater effect than rice flour addition in spontaneous fermentation. Low-salt groups had lower pH and higher titratab...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2024-09-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2022.9250226 |
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