The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system-Reference-Cited by-同舟云学术

The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system

Published:2011-12 Issue:3 Volume:129 Page:1072-1079
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

McClure Brooke N.,Sebranek Joseph G.,Kim Yuan H.,Sullivan Gary A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. (AOAC) Association of Official Analytical Chemists (1990). Official methods of analysis. Arlington, VA: AOAC International (nitrites in cured meat. Official method 973.31)

2. History and use of nitrate and nitrite in curing of meat;Binkerd;Food and Cosmetics Toxicology,1975

3. Sodium lactate sodium-chloride effects on aerobic plate counts and color of aerobically packaged ground pork;Brewer;Journal of Food Science,1995

4. Nitrite-cured meat;Cassens,1990

5. Formation of nitrosylmyoglobin in bacon involving lactate dehydrogenase;Cheah;Journal of Food Technology,1976

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