Asian-Australasian Journal of Animal Sciences
- Volume 13 Issue 8
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- Pages.1173-1177
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- 2000
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- 1011-2367(pISSN)
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- 1976-5517(eISSN)
DOI QR Code
Nitrate Reduction and Pigment Formation of Chinese-Style Sausage Mixes Caused by Micrococcaceae
- Guo, H.L. (Dept. of Food Science and Nutrition, Chung Hwa Institute of Technology) ;
- Chen, M.T. (Dept. of Animal Science, National Chung-Hsing University) ;
- Liu, D.C. (Dept. of Animal Science, National Chung-Hsing University)
- Received : 1999.09.10
- Accepted : 1999.12.22
- Published : 2000.08.01
Abstract
This study investigated the nitrate reduction ability of Micrococcaceae on pigment formation in Chinese- style sausage. One hundred ppm sodium nitrite and 150 ppm sodium nitrate was added asepticly to ground pork which was then inoculated with