The Use of Natural Curing on Beef Products

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dc.contributoren-US
dc.creatorSaputro, Eko
dc.date2017-05-17
dc.date.accessioned2018-06-04T07:49:30Z
dc.date.available2018-06-04T07:49:30Z
dc.descriptionEfforts 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.formatapplication/pdf
dc.identifierhttp://medpub.litbang.pertanian.go.id/index.php/wartazoa/article/view/1399
dc.identifier10.14334/wartazoa.v26i4.1399
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/4754
dc.languageeng
dc.publisherIndonesian Center for Animal Research and Developmenten-US
dc.relationhttp://medpub.litbang.pertanian.go.id/index.php/wartazoa/article/view/1399/1407
dc.rightsCopyright (c) 2017 Eko Saputroen-US
dc.source2354-6832
dc.source0216-6461
dc.sourceWARTAZOA. Indonesian Bulletin of Animal and Veterinary Sciences; Vol 26, No 4 (2016): DECEMBER 2016; 183-190en-US
dc.subjecten-US
dc.titleThe Use of Natural Curing on Beef Productsen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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