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Reducing 50% sodium chloride in healthier jerked beef: An efficient design to ensure suitable stability,

Vitor A S Vidal1, João P Biachi1, Camila S Paglarini1

  • 1Universidade Estadual de Campinas (UNICAMP), Faculdade de Engenharia de Alimentos (FEA), 13083-862 Campinas, São Paulo, Brazil.

Meat Science
|February 26, 2019
PubMed

Keywords:
Jerked beefSalt substitutesSalted meatSodium reduction

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