EFFECTS OF ENDPOINT TEMPERATURE, pH, AND STORAGE TIME ON COOKED INTERNAL COLOR REVERSION OF PORK LONGISSIMUS CHOPS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2004.07103.x/fullpdf
Reference17 articles.
1. Pink Color Development in Turkey Meat as Affected by Nicotinamide, Cooking Temperature, Chilling Rate, and Storage Time
2. Role of Reduced Hemochromes in Pink Color Defect of Cooked Turkey Rolls
3. Spectra of Pigments Responsible for Pink Color in Pork Roasts Cooked to 65 or 82°C
4. Characterization of the Residual Pink Color in Cooked Turkey Breast and Pork Loin
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