View article

Vegetable juice powder (VJP) and a starter culture containing Staphylococcus carnosus have been identified as necessary ingredients for the manufacture of uncured, no‐nitrate/nitrite‐added meat products with quality and sensory attributes similar to traditional cured products. The objectives of this study were to determine the effects of varying concentrations of VJP and incubation time (MIN‐HOLD) on quality characteristics, including lipid oxidation, color, and cured meat pigment concentrations, of ham over a 90‐d storage period, compare residual nitrate and nitrite content, and determine if differences exist in sensory properties of finished products. Four ham treatments (TRT) (TRT 1: 0.20% VJP, 0 MIN‐HOLD; TRT 2: 0.20% VJP, 120 MIN‐HOLD; TRT 3: 0.35% VJP, 0 MIN‐HOLD; TRT 4: 0.35% VJP, 120 MIN‐HOLD) and a sodium nitrite‐added control (C) were used for this study. No differences (P > 0.05) were …