Salt content and minimum acceptable levels in whole-muscle cured meat products.

Volume: 139, Pages: 179 - 186
Published: May 1, 2018
Abstract
Reported salt levels in whole-muscle cured meat products differ substantially within and among European countries, providing substantial scope for salt reduction across this sector. The objective of this study was to identify the minimum acceptable salt levels in typical whole-muscle cured products in terms of physicochemical, microbial and sensorial properties. Salt levels in a small selection of commercial Irish meat products were determined...
Paper Details
Title
Salt content and minimum acceptable levels in whole-muscle cured meat products.
Published Date
May 1, 2018
Volume
139
Pages
179 - 186
Citation AnalysisPro
  • Scinapse’s Top 10 Citation Journals & Affiliations graph reveals the quality and authenticity of citations received by a paper.
  • Discover whether citations have been inflated due to self-citations, or if citations include institutional bias.