Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporation-Reference-Cited by-同舟云学术

Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporation

Published:1999-02 Issue:2 Volume:78 Page:255-266
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Schwarz SJ,Claus ,Wang H,Marriott NG,Graham PP,Fernandes CF

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/78/2/255/4315392/poultrysci78-0255.pdf

Reference24 articles.

1. Effects of added nitrite, salt, dextrose, and phosphate on cooking yield, color, nitrosoheme pigment, total pigment, and residual nitrite in oven roasted turkey breast meat;Ahn;Poultry Sci.,1985

2. Concentration of nitrate and nitrite in raw turkey breast meat and the microbial conversion of added nitrate to nitrite in tumbled turkey breast meat;Ahn;Poultry Sci.,1987

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

4. Poultry meat color: pH and the heme-complex forming reaction;Ahn;Poultry Sci.,1990

5. Hemoglobin and myoglobin in their reactions with ligands;Antonni,1971

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