Green technology for pork loin wet curing—unconventional use of cow and soy milk treated with non-thermal atmospheric plasma

HIGHLIGHTS

• who: Monika Marcinkowska-Lesiak et al. from the Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska, c Street, , Warsaw, Poland have published the research: Green Technology for Pork Loin Wet Curing—Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma, in the Journal: Foods 2022, 11, x FOR PEER REVIEWinability of /2022/
• what: This study was conducted to evaluate the possibility of using plasma-activated cow and soy milk powders as a substitute for sodium nitrite for of pork meat (m. longissimus . . .
  

   

  

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