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    Effects of natural colourants and pulsed electric field technology on the quality parameters of nitrite-free bacon by Molina Jan Roland G., Frías-Celayeta Jesús María, Bolton Declan J., Botinestean Cristina

    Published 2024-01-01
    “…Bacon loins were treated with brines containing different concentrations of these colourants, then vacuum packaged, tumbled, and stored at 4°C until further testing. Instrumental colour parameters (L*, a*, b*, hue angle, chroma, and cured colour ratio) were measured for both uncooked and cooked samples. …”
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