Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties?
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| Title: | Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties? |
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| Authors: | Usinger EL; Department of Animal Science, Iowa State University, Ames, IA 50011, United States., Larson EM; Department of Animal Science, Iowa State University, Ames, IA 50011, United States., Niebuhr SE; Department of Animal Science, Iowa State University, Ames, IA 50011, United States., Fedler CA; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States., Prusa KJ; Department of Animal Science, Iowa State University, Ames, IA 50011, United States; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States., Dickson JS; Department of Animal Science, Iowa State University, Ames, IA 50011, United States., Tarté R; Department of Animal Science, Iowa State University, Ames, IA 50011, United States., Sebranek JG; Department of Animal Science, Iowa State University, Ames, IA 50011, United States; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States. Electronic address: sebranek@iastate.edu. |
| Source: | Meat science [Meat Sci] 2016 Nov; Vol. 121, pp. 324-332. Date of Electronic Publication: 2016 Jun 18. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| FullText | Text: Availability: 0 |
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| Header | DbId: mdl DbLabel: MEDLINE Ultimate An: 27411075 AccessLevel: 2 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties? – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AU" term="%22Usinger+EL%22">Usinger EL</searchLink>; Department of Animal Science, Iowa State University, Ames, IA 50011, United States.<br /><searchLink fieldCode="AU" term="%22Larson+EM%22">Larson EM</searchLink>; Department of Animal Science, Iowa State University, Ames, IA 50011, United States.<br /><searchLink fieldCode="AU" term="%22Niebuhr+SE%22">Niebuhr SE</searchLink>; Department of Animal Science, Iowa State University, Ames, IA 50011, United States.<br /><searchLink fieldCode="AU" term="%22Fedler+CA%22">Fedler CA</searchLink>; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States.<br /><searchLink fieldCode="AU" term="%22Prusa+KJ%22">Prusa KJ</searchLink>; Department of Animal Science, Iowa State University, Ames, IA 50011, United States; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States.<br /><searchLink fieldCode="AU" term="%22Dickson+JS%22">Dickson JS</searchLink>; Department of Animal Science, Iowa State University, Ames, IA 50011, United States.<br /><searchLink fieldCode="AU" term="%22Tarté+R%22">Tarté R</searchLink>; Department of Animal Science, Iowa State University, Ames, IA 50011, United States.<br /><searchLink fieldCode="AU" term="%22Sebranek+JG%22">Sebranek JG</searchLink>; Department of Animal Science, Iowa State University, Ames, IA 50011, United States; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States. Electronic address: sebranek@iastate.edu. – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22101160862%22">Meat science</searchLink> [Meat Sci] 2016 Nov; Vol. 121, pp. 324-332. <i>Date of Electronic Publication: </i>2016 Jun 18. – Name: TypePub Label: Publication Type Group: TypPub Data: Journal Article – Name: TitleSource Label: Journal Info Group: Src Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier%22">Elsevier </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>101160862 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-4138 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203091740%22">03091740 </searchLink><i>NLM ISO Abbreviation: </i>Meat Sci <i>Subsets: </i>MEDLINE |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=27411075 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.meatsci.2016.06.022 Languages: – Code: eng Text: English PhysicalDescription: Pagination: StartPage: 324 Titles: – TitleFull: Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties? Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Usinger EL – PersonEntity: Name: NameFull: Larson EM – PersonEntity: Name: NameFull: Niebuhr SE – PersonEntity: Name: NameFull: Fedler CA – PersonEntity: Name: NameFull: Prusa KJ – PersonEntity: Name: NameFull: Dickson JS – PersonEntity: Name: NameFull: Tarté R – PersonEntity: Name: NameFull: Sebranek JG IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 11 Text: 2016 Nov Type: published Y: 2016 Identifiers: – Type: issn-electronic Value: 1873-4138 Numbering: – Type: volume Value: 121 Titles: – TitleFull: Meat science Type: main |
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