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International Journal of Food Properties Volume 20, 2017 - Issue 3
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Articles

Curing properties of sodium nitrite in restructured goat meat (chevon) jerky

Jung Hoon LeeGeorgia Small Ruminant Research and Extension Center, Agricultural Research Station, Fort Valley State University, Fort Valley, Georgia, USACorrespondence[email protected]
,
LaDonia AlfordGeorgia Small Ruminant Research and Extension Center, Agricultural Research Station, Fort Valley State University, Fort Valley, Georgia, USA
,
Govind KannanGeorgia Small Ruminant Research and Extension Center, Agricultural Research Station, Fort Valley State University, Fort Valley, Georgia, USA
&
Brou KouakouGeorgia Small Ruminant Research and Extension Center, Agricultural Research Station, Fort Valley State University, Fort Valley, Georgia, USA
Pages 526-537 | Received 05 Oct 2015, Accepted 17 Mar 2016, Published online: 16 Sep 2016

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Saikun Pan, Longfa Jiang, Xu Meng & Shengjun Wu. (2017) Myofibrillar protein denaturation in frozen and stored Clanis bilineata larvae as affected by pullulan. International Journal of Food Properties 20:sup3, pages S2342-S2348.
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Articles from other publishers (15)

Siyang Deng, Junmei Liu, Dong Han, Xinting Yang, Huan Liu, Chunhui Zhang & Christophe Blecker. (2023) Synchronous fluorescence detection of nitrite in meat products based on dual-emitting dye@MOF and its portable hydrogel test kit. Journal of Hazardous Materials, pages 132898.
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Guoyuan Ma, Zhuo Wang, Qunli Yu, Ling Han, Cheng Chen & Zhaobin Guo. (2022) Effects of low-dose sodium nitrite on the structure of yak meat myoglobin during wet curing. Food Chemistry: X 15, pages 100434.
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Xinyue Wang, Qunli Yu, Long He, Qing Zhang & Jibing Ma. (2022) Effects of nitrite concentrations on the quality and protein oxidation of salted meat. Journal of Food Science 87:9, pages 3978-3994.
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Siyang Deng, Shuo Shi & Xiufang Xia. (2022) Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon. Meat Science 191, pages 108872.
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Alfredo Bianco Junior, Heitor Daguer & Liris Kindlein. (2022) Baseline sodium nitrate and nitrite concentrations in fresh and processed meats. Journal of Food Composition and Analysis 105, pages 104227.
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Trinidad Pérez-Palacios & Mario Estévez. 2022. Lipid Oxidation in Food and Biological Systems. Lipid Oxidation in Food and Biological Systems 93 111 .
Kimberly Ledezma-Zamora, Rolando Sánchez-Gutiérrez, Ailyn Ramírez-Leiva & Leonardo Mena-Rivera. (2021) Residual nitrite in processed meat products in Costa Rica: Method validation, long-term survey and intake estimations. Food Chemistry 361, pages 130082.
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Jaechun Park & Byoungseung Yoo. (2021) Rheological properties of thickened barium liquids prepared with xanthan gum‐based thickener and barium powder used in the diagnosis of dysphagia: Effect of thickener concentration and serving temperature. Journal of Food Processing and Preservation 45:4.
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Nidhi Dangi, Baljeet S. Yadav & Ritika B. Yadav. (2020) Pasting, rheological, and dough mixing behavior of rice flour as affected by the addition of native and partially hydrolyzed β‐glucan concentrate. Journal of Texture Studies 51:4, pages 650-662.
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Vasfiye Hazal Ozyurt & Semih Otles. (2020) Investigation of the effect of sodium nitrite on protein oxidation markers in food protein suspensions. Journal of Food Biochemistry 44:3.
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Trinidad Pérez-Palacios & Mario Estévez. 2020. Meat Quality Analysis. Meat Quality Analysis 217 239 .
Ji Luo, Wenjing Yan, Mustapha Muhammad Nasiru, Hong Zhuang, Guanghong Zhou & Jianhao Zhang. (2019) Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine. Scientific Reports 9:1.
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Julio Vidaurre-Ruiz, Shessira Matheus-Diaz, Francisco Salas-Valerio, Gabriela Barraza-Jauregui, Regine Schoenlechner & Ritva Repo-Carrasco-Valencia. (2019) Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread. European Food Research and Technology 245:7, pages 1347-1355.
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Cuicui Ding, Junhui Yang, Fei Lan, Zhigong Zheng, Libo Dai & Min Zhang. (2019) Insight into the rheological behaviors of a polyanionic collagen fabricated with poly(γ‐glutamic acid)‐NHS ester. Biotechnology and Applied Biochemistry 66:4, pages 564-573.
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Hae In Yong, Sang Hui Lee, So Yeon Kim, Sanghoo Park, Jooyoung Park, Wonho Choe & Cheorun Jo. (2019) Color development, physiochemical properties, and microbiological safety of pork jerky processed with atmospheric pressure plasma. Innovative Food Science & Emerging Technologies 53, pages 78-84.
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