Quality and safety assessment of nitrite‐free cured meat during 90‐day storage
These results demonstrated that complete nitrite replacement is achievable through microbial intervention while maintaining product safety and quality during long-term storage. © 2025 Society of Chemical Industry.
Authors
- Jingwen Yuan (ORCID: https://orcid.org/0009-0008-5406-249X)
- Qiyuan Shen
- Kexiang Li
- Zhen Wu (ORCID: https://orcid.org/0000-0002-3607-6440)
- Xiaoqun Zeng (ORCID: https://orcid.org/0000-0002-4599-2010)
- Ziyi Yin (ORCID: https://orcid.org/0000-0003-3972-0120)
- Yangying Sun (ORCID: https://orcid.org/0000-0001-7284-3558)
- Daodong Pan (ORCID: https://orcid.org/0000-0003-2935-9781)
Institutions
- Ningbo University (CN)
- Ningbo University of Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-11-12
- DOI
- https://doi.org/10.1002/jsfa.70253
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00