Determination of Nitrite and Nitrate Content and Microbiological Test in Malaysia Local Beef Patties. Proceedings of the 3rd International Halal Conference (INHAC 2016). pp. 545-553. (2018)
Abstract
Consumer perception of meat and meat products is a critical issue for the meat industry because it directly impacts on its profitability. The relationship between consumer perception of quality and the food industry’s drive to satisfy consumer needs. Many valuable scientific contributions which have been widely taken up by the industry have indeed improved the consumer perception of meat and meat products particularly in terms of safety, quality and product stability (Stavros and Panagiotis 2015). In the case of processed meat products such as hams, bacon,
frankfurters, bologna and others that are typically cured by the addition of sodium/ potassium nitrite or nitrate the requirements for natural or organic labeling do not permit the addition of nitrite or nitrate. Nitrite, added directly or derived from nitrate is a unique, distinctive cured meat ingredient for which there is no substitute, consequently significant process and product changes are necessary to produce natural or organic processed meats that provide consumers with the properties expected of traditional cured meat products.
| Item Type: | Article |
|---|---|
| Keywords: | Food Technology |
| Taxonomy: | By Niche > Food Technology > Food Industry and Trade > Research By Niche > Food Technology > Food Industry and Trade > Safety Measures By Niche > Food Technology > Food Industry and Trade > Technological Innovations |
| Local Content Hub: | Niche > Food Technology |
| Depositing User: | Mohd Hafiz Kasirun |
| Date Deposited: | 31 Mar 2023 23:30 |
| Last Modified: | 31 Mar 2023 23:30 |
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