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Table 1 Common components of the meat mixture

From: Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage

  Ingredients Percentage (%)
CON SUL ISO
Materials Lean pork 75 75 75
Pork back fat 25 25 25
  Salt 2.8 2.8 2.8
  Black pepper 0.25 0.25 0.25
Pickle Rosemary 0.05 0.05 0.05
  Sodium nitrite 0.02 0.02 0.02
  Glucose 1 1 1
  Isoflavone    0.25
Starter culture Staphylococcus carnosus M17 0.25 0.25 0.25
Pediococcus pentosaceus ATCC 33314
  1. CON and SUL groups were divided from the level of processed sulfur. Sulfur levels in diets were controlled by crude fiber content. (SUL: 0.3% sulfur).