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African Journal of Pharmacy and Pharmacology
The present study aims to characterize the shelf life time effect on residual levels of nitrite, lipid oxidation and color of commercial jerked beef. Twelve samples from four different manufacturers, were collected in three shelf time slots (0 to 60, 61 to 120 and 121 to 180 days) and their nitrite concentration, lipid oxidation (TBARS) and color parameters (colorimeter and preference by ranking test) were assessed. The jerked beef (JB) samples contained up to 23.56 ppm of residual nitritedoi:10.5897/ajpp2015.4382 fatcat:tiwh34q2wrehdnefe7yn5jet64