ArticleFood science & nutrition2025
Impact of Organic and Conventional Vegetable-Based Curing Ingredients on Frankfurter Quality and Sensory Attributes.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Abstract
Frankfurters, a widely consumed cured meat product in the United States, provide an ideal model for assessing the effects of conventional and organic plant-based curing ingredients. This study aimed to evaluate the impact of commercially available conventional and organic plant-based curing ingredients on the quality and sensory characteristics of frankfurters. Five nitrite source treatments (TRT)s were analyzed: preconverted celery (CEL), organic celery (OCEL), Swiss chard (SW), organic Swiss chard (OSW), and sodium nitrite (SN). Consumer sensory panel scores revealed a subtle variation in the perception of non-meat aftertaste among alternative cured frankfurter TRTs. No difference (
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