1 |
Experiment setting (laboratory or other type) |
2 |
Food/s category/ies? |
3 |
Meat categories |
4 |
Meat product origin |
5 |
Fish categories |
6 |
Fish treatment |
7 |
Dairy product |
8 |
Whey product |
9 |
Whey product description |
10 |
Meat product name |
11 |
Meat product description |
12 |
Cheese product name |
13 |
Cheese product description |
14 |
Method of nitrate addition in cheese |
15 |
Time in brine |
16 |
Time units |
17 |
Cheese ripening |
18 |
Humidity |
19 |
Temperature of ripening °C |
20 |
Time of ripening |
21 |
Time units |
22 |
Curing of the meat product |
23 |
Description of the salt preparation |
24 |
Humidity |
25 |
Temperature of curing °C |
26 |
Time of curing |
27 |
Time units |
28 |
Precooking of the meat product |
29 |
Temperature of precooking °C |
30 |
Time of precooking |
31 |
Time units |
32 |
Heat processing of the meat product |
33 |
Temperature of heating °C |
34 |
Type of heating |
35 |
Time of heating |
36 |
Time units |
37 |
Fermentation of the meat product |
38 |
Fermentation mix |
39 |
Humidity |
40 |
Temperature of fermentation °C |
41 |
Time of fermentation |
42 |
Time units |
43 |
Smoking of the meat product |
44 |
Smoking mix |
45 |
Temperature of smoking °C |
46 |
Time of smoking |
47 |
Time units |
48 |
Drying of meat product |
49 |
Humidity |
50 |
Temperature of drying °C |
51 |
Time of drying |
52 |
Time units |
53 |
Ripening of meat product |
54 |
Humidity |
55 |
Temperature of ripening °C |
56 |
Time of ripening |
57 |
Time units |
58 |
Other type of processing of meat product |
59 |
Humidity |
60 |
Temperature of other process °C |
61 |
Time of other process |
62 |
Time units |
63 |
Preservation before analysis |
64 |
pH of the product |
65 |
Packaging |
66 |
Time of storage in hours |
67 |
Temperature of storage in °C |
68 |
Other conditions of storage |
69 |
Amount of ascorbates |
70 |
Units as reported in the paper |
71 |
Amount of erythorbates |
72 |
Units as reported in the paper |
73 |
Amount of polyphosphates |
74 |
Units as reported in the paper |
75 |
Amount of pepper |
76 |
Units as reported in the paper |
77 |
Amount of paprika |
78 |
Units as reported in the paper |
79 |
Amount of tocopherol |
80 |
Units as reported in the paper |
81 |
Amount of other_old |
82 |
Amount of other_old |
83 |
Units as reported in the paper |
84 |
Other |
85 |
Amount of other |
86 |
Units as reported in the paper |
87 |
Amount of other |
88 |
Units as reported in the paper |
89 |
Amount of nitrates added |
90 |
Units as reported in the paper |
91 |
Amount of nitrites added |
92 |
Units as reported in the paper |
93 |
Were residual nitrates/nitrites levels measured? |
94 |
Extraction method used for nitrates/nitrites |
95 |
Detection method used for nitrates/nitrites |
96 |
LOD for nitrates/nitrites |
97 |
LOQ for nitrates and nitrites |
98 |
Levels of nitrates |
99 |
Please indicate if this is the mean, median, other for the level of nitrates |
100 |
Variability levels of nitrates |
101 |
Measurement of variability levels of nitrates |
102 |
Units as reported in the paper |
103 |
Levels of nitrites |
104 |
Please indicate if this is the mean, median, other for the level of nitrites |
105 |
Variability level of nitrites |
106 |
Measurement of variability levels of nitrites |
107 |
Units as reported in the paper |
108 |
Number of NOCs measured |
109 |
Extraction method used for NOC |
110 |
Detection method for NOC |
111 |
LOD for NOC |
112 |
LOQ for NOC |
113 |
Number of NOC |
114 |
Outcome: type of NOCs |
115 |
Outcome: type of NOC SHORT NAME |
116 |
Outcome: level of NOCs |
117 |
Please indicate if this is the mean, median, other for the level of NOCs |
118 |
Min value for NOCs |
119 |
Max value for NOCs |
120 |
Units as reported in the paper |
121 |
Variability levels of NOCs |
122 |
Measurement of variability levels of NOCs |
123 |
Number of repetitions from sample/s |
124 |
Comments |