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Nitrite reduction in mortadella using gamma irradiation and chitosan: effects on quality and Clostridium botulinum

Onara Jandafet Sampaio Martins Magalhães1, Isadora da Silva Ribeiro1, Marcelo Stefanini Tanaka1

  • 1Department of Food Science, School of Agricultural Sciences of Lavras, Federal University of Lavras (UFLA), Lavras, Minas Gerais, 37200-900, Brazil.

Meat Science
|June 23, 2026
PubMed

Keywords:
ColorCured meat safetyEmulsified productLipid oxidationTexture profile

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