Effect of NaCl replacement on physicochemical and sensory properties of the traditional cured coppa

This study aimed to reduce sodium content in pork coppa without affecting consumer acceptance. NaCl reduction, partial replacement with KCl, and reduction in salting process time were evaluated. Six treatments were performed: Standard – 100% NaCl with a 2-day salting process and a 5-day re-salting p...

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Bibliographic Details

Main Authors:	Domenico, Jocasta Di, Lunkes, Alessandra Machado, Rocha, Bruna Regina Pereira da, Prado, Naimara Vieira, Weber Weber, Cleusa Inês, Lucchetta, Luciano
Format:	Article
Language:	English
Published:	2024
Subjects:	Coppa Sodium reduction NaCl KCl Acceptance Copa Redução de sódio Aceitabilidade
Online Access:	https://dialnet.unirioja.es/servlet/oaiart?codigo=9782772
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