The Use of Natural Curing on Beef Products

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dc.contributor en-US
dc.creator Saputro, Eko 2017-05-17 2018-06-04T07:49:30Z 2018-06-04T07:49:30Z
dc.identifier 10.14334/wartazoa.v26i4.1399
dc.description Efforts to control meat spoilage, safety and palatability in the production of meat products become essential for humans. These control efforts should keep good quality of meat products at ambient temperature. Curing using NaNO2 is one of meat preservation techniques. However, the Indonesian Agency for National Standardization prohibits the use of sodium nitrite (NaNO2) in the organic food production process due to its negative effect on health and food safety. Therefore, substitutes of NaNO2 as natural curing agent and supported technologies have to be found. This article discusses the curing process using curing agents in the form of nitrate from natural resources and a starter culture for reducing nitrate to nitrite. The addition of accelerators in the form of reductant and acidulant from natural or organic resources is also required to enhance curing process. Natural curing processes of beef products have been proven to produce similar meat quality of sensory, physico-chemical, and microbiological characteristics with curing process using NaNO2. en-US
dc.format application/pdf
dc.language eng
dc.publisher Indonesian Center for Animal Research and Development en-US
dc.rights Copyright (c) 2017 Eko Saputro en-US
dc.source 2354-6832
dc.source 0216-6461
dc.source WARTAZOA. Indonesian Bulletin of Animal and Veterinary Sciences; Vol 26, No 4 (2016): DECEMBER 2016; 183-190 en-US
dc.subject en-US
dc.title The Use of Natural Curing on Beef Products en-US
dc.type info:eu-repo/semantics/article
dc.type info:eu-repo/semantics/publishedVersion
dc.type Peer-reviewed Article en-US

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