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 |
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