Inorganic additives in meat production and processing

• Published in: E3S web of conferences Vol. 510; p. 1028
• Main Authors: Dissanayake, Kasun, Rifky, Mohamed, Hunupolagama, Dulangana, Harris, Jaladeen Mohamed, Zokirov, Kurbonalijon, Azizova, Kholida, Ermat, Sanaev, Samadiy, Murodjon
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Les Ulis EDP Sciences 01.01.2024
• Subjects: Bacon; Calcium chloride; Chloride; Chlorine compounds; Essential oils; Food additives; Food quality; Magnesium; Magnesium chloride; Manufacturing industry; Meat; Meat production; Meat products; Microorganisms; Microspheres; Oxidants; Oxidizing agents; Plant extracts; Potassium chloride; Preservatives; Salami; Salting; Sausages; Shelf life; Sodium chloride

The present research focuses on the different ways that inorganic chemicals can affect processed meat quality and its impact on the Finial food quality. The processed meat products (ham, bacon, frankfurters, sausages, salami, and so on) are treated with food additives to increase its shelf life and/...