Quality Properties of Ground Ham Cured by Atmospheric Pressure Plasma Treatment

J. Lee; K. Jo; Y. Lim; C. Jo; J. Choe; S. Jung

Quality Properties of Ground Ham Cured by Atmospheric Pressure Plasma Treatment

In: 63rd International Congress of Meat Science and Technology

Authors:

J. Lee

J. Lee ¹Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea

Search for other papers by J. Lee in
Current site
Google Scholar
PubMed

K. Jo

K. Jo ¹Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea

Search for other papers by K. Jo in
Current site
Google Scholar
PubMed

Y. Lim

Y. Lim ²Plasmapp Co., Ltd., 83 Jukdong-ro, Yuseong-gu, Daejeon 34127, Korea

Search for other papers by Y. Lim in
Current site
Google Scholar
PubMed

C. Jo

C. Jo ³Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea

Search for other papers by C. Jo in
Current site
Google Scholar
PubMed

J. Choe

J. Choe ⁴Meat Processing Division, Lotte R&D Center, Seoul 07209, Korea; samooel@cnu.ac.kr

Search for other papers by J. Choe in
Current site
Google Scholar
PubMed

, and

S. Jung

S. Jung ¹Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea

Search for other papers by S. Jung in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 574–575

DOI:: https://doi.org/10.3920/9789086868605_254

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

The objective of this study was to investigate the possible use of atmospheric pressure plasma (APP) treatment for an addition of nitrite in meat products. Ground hams were cured with sodium nitrite, pre-converted celery powder, and plasma treatment. The L*, a*, and b* values of ground ham were similar among treatments (P>0.05). Sensory properties of ground ham cured by plasma treatment were similar with those cured with celery powder, and received higher score in terms of taste and overall acceptability than ground ham cured with sodium nitrite. Therefore, the APP can be used as curing process for an addition of nitrite in meat products.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000254.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	145	50	9
Full Text Views	2	0	0
PDF Views & Downloads	0	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Quality Properties of Ground Ham Cured by Atmospheric Pressure Plasma Treatment

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics