Comparison of Meat Quality Traits in Salami Added by Nitrate-free Salts or Nitrate Pickling Salt during Ripening.

Food Sci Anim Resour · 2020 · PMC6957450 · PMID 31970327

Europe PMC DOI

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showed a trendp<0.05actually significant

Hardness, gumminess and chewiness of samples showed a trend of increasing initially during the first 3 or 5 d, with subsequent slowly fluctuating or increasing (p<0.05).

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