Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meat-Reference-Cited by-同舟云学术

Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meat

Published:2002-01 Issue:1 Volume:60 Page:25-33
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Nam K.C,Ahn D.U

Publisher

Elsevier BV

Subject

Food Science

Reference15 articles.

1. Poultry meat color: kinds of heme pigments and concentrations of the ligands;Ahn;Poultry Science,1990

2. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties;Ahn;Meat Science,1998

3. Packaging and irradiation effects on lipid oxidation and volatiles in pork patties;Ahn;Journal of Food Science,1998

4. American Meat Science Association. (1991). Guidelines for meat color evaluation. In Proceedings of the 44th reciprocal meat conference. National Livestock and Meat Board, Chicago, IL.

5. Role of reduced hemochromes in pink color defect of cooked turkey rolls;Cornforth;Journal of Food Science,1986

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