Abstract:The specific cured meat odour and taste stimulus thresholds in pork containing different quantities of sodium nitrite were determined in relation to the residual nitrite level and relative contents of nitrosylpigments in meat. It was stated, that the specific odour and taste detection thresholds were equal to 10 and below 10 mg NaNO2/kg of meat, respectively, and the specific odour and taste recognition thresholds were equal to 26 and 21 mg NaNO2/kg of meat, respectively. The detection and recognition threshol… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.