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Effects of illumination and packaging on non-heme iron and color attributes of sliced ham

  • Published:2012-08 Issue:4 Volume:91 Page:521-526
  • ISSN:0309-1740
  • Container-title:Meat Science
  • language:en
  • Short-container-title:Meat Science

Author:

Li H.,Li C.B.,Xu X.L.,Zhou G.H.

Funder

Ministry of Agriculture of China

Special Fund of Jiangsu Province for the Transformation Of Scientific And Technological Achievements

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Three methods for determining nonheme iron in turkey meat;Ahn;Journal of Food Science,1993

2. Effect of modified atmosphere packaging and teperature on the shelf life of sliced Pastirma produced from frozen/thawed meat;Aksu;Journal of Muscle Foods,2005

3. Guidelines for meat color evaluation;AMSA,1991

4. Kinetics and mechanism of thermal oxidation and photooxidation of nitrosylmyoglobin in aqueous solution;Andersen;Journal of Agricultural and Food Chemistry,1992

5. Nitrites in cured meat (method 973.31);AOAC,1990

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