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387 related items for PubMed ID: 24342182

  • 1. Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride.
    Wu H, Zhang Y, Long M, Tang J, Yu X, Wang J, Zhang J.
    Meat Sci; 2014 Mar; 96(3):1325-31. PubMed ID: 24342182
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  • 5. Substituting sodium by various metal ions affects the cathepsins activity and proteolysis in dry-cured pork butts.
    Zhang X, Yang J, Gao H, Zhao Y, Wang J, Wang S.
    Meat Sci; 2020 Aug; 166():108132. PubMed ID: 32244143
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  • 6. Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing.
    Wu H, Zhuang H, Zhang Y, Tang J, Yu X, Long M, Wang J, Zhang J.
    Food Chem; 2015 Apr 01; 172():391-9. PubMed ID: 25442569
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  • 7. Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl.
    Ding X, Wang G, Zou Y, Zhao Y, Ge C, Liao G.
    Meat Sci; 2021 May 01; 175():108465. PubMed ID: 33610908
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  • 8. Biochemical and sensory properties of dry-cured loins as affected by partial replacement of sodium by potassium, calcium, and magnesium.
    Armenteros M, Aristoy MC, Barat JM, Toldrá F.
    J Agric Food Chem; 2009 Oct 28; 57(20):9699-705. PubMed ID: 20560629
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  • 9. Effects of NaCl concentration and potassium chloride substitutions on the thermal properties and lipid oxidation of dry-cured pork.
    Zhang Y, Feng X, Wu H, Tang J, Zhang J.
    J Food Sci; 2014 Sep 28; 79(9):E1695-703. PubMed ID: 25212268
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  • 11. Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium.
    Aliño M, Grau R, Toldrá F, Blesa E, Pagán MJ, Barat JM.
    Meat Sci; 2010 Jul 28; 85(3):580-8. PubMed ID: 20416833
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  • 12. Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham.
    Armenteros M, Toldrá F, Aristoy MC, Ventanas J, Estévez M.
    J Agric Food Chem; 2012 Aug 08; 60(31):7607-15. PubMed ID: 22804717
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  • 13. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami.
    Aaslyng MD, Vestergaard C, Koch AG.
    Meat Sci; 2014 Jan 08; 96(1):47-55. PubMed ID: 23896136
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  • 14. Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese.
    Ayyash MM, Sherkat F, Shah NP.
    J Dairy Res; 2013 Feb 08; 80(1):7-13. PubMed ID: 22998741
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  • 15. Manufacture of low-sodium Minas fresh cheese: effect of the partial replacement of sodium chloride with potassium chloride.
    Gomes AP, Cruz AG, Cadena RS, Celeghini RM, Faria JA, Bolini HM, Pollonio MA, Granato D.
    J Dairy Sci; 2011 Jun 08; 94(6):2701-6. PubMed ID: 21605739
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  • 16. Reducing sodium levels in frankfurters using a natural flavor enhancer.
    McGough MM, Sato T, Rankin SA, Sindelar JJ.
    Meat Sci; 2012 Jun 08; 91(2):185-94. PubMed ID: 22330943
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  • 17. Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage.
    Chen J, Hu Y, Wen R, Liu Q, Chen Q, Kong B.
    Meat Sci; 2019 Oct 08; 156():205-213. PubMed ID: 31202095
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  • 18. Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content.
    Benedini R, Parolari G, Toscani T, Virgili R.
    Meat Sci; 2012 Feb 08; 90(2):431-7. PubMed ID: 21955982
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  • 19. Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams.
    Neves MP, de Oliveira Paula MM, Fontes PR, do Nascimento Benevenuto WC, Silva VR, Benevenuto Júnior AA, Ramos EM.
    Food Sci Technol Int; 2020 Dec 08; 26(8):676-684. PubMed ID: 32366120
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  • 20. Effects of NaCl substitution on the sensory properties of sausages: temporal aspects.
    Paulsen MT, Nys A, Kvarberg R, Hersleth M.
    Meat Sci; 2014 Oct 08; 98(2):164-70. PubMed ID: 24960637
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