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Cured color development and mechanism in fermented pork sausages using arginine-rich salmon milt hydrolysates: A novel strategy for reducing chemical nitrite addition

Ying Wang; Youling L. Xiong; Yang Dong; Jiang Jiang
Meat Science · Vol. 240 · pp. 110137 · 2026
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Bibliographic Information

JournalMeat Science
PublisherElsevier
Publication Date2026-10-01
Publication Year2026
Volume240
Pages110137
Document TypeJournal Article
eISSN0309-1740
DOI10.1016/j.meatsci.2026.110137
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1977-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03091740
Publisher PageOpen Publisher Page
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