EFFECT OF NITRATE-REDUCING BACTERIA AND CELERY ROOT (APIUM GRAVEOLENS VAR. RAPACEUM) ON THE SENSORY PROPERTIES OF DRIED MEAT “BILTONG”

The objective of our study was to assess the effect of nitrate-reducing bacteria and natural nitrate source on the sensory properties of dried meat biltong. Appearance, colour on the cut, aroma, taste and juiciness, acidity, sweetness, and consistency were evaluated. The members of the panel gave th...

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Bibliographic Details
Published inJournal of microbiology, biotechnology and food sciences p. e11137
Main Authors Hanuska, Adam, Kročko, Miroslav, Ducková, Viera, Bobko, Marek, Mesárošová, Andrea, Herc, Peter
Format Journal Article
LanguageEnglish
Published 01.07.2024
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