Evaluation of induced color changes in chicken breast meat during simulation of pink color defect
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/82/6/1049/4600369/poultrysci82-1049.pdf
Reference54 articles.
1. 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;Poult. Sci.,1987
2. Effects of added nitrite, sodium chloride, and phosphate on color, nitrosoheme pigment, total pigment, and residual nitrite in oven-roasted turkey breast;Ahn;Poult. Sci.,1989
3. Effects of added pigments, salt, and phosphate on color, extractable pigment, total pigment, and oxidation-reduction potential in turkey breast meat;Ahn;Poult. Sci.,1989
4. Poultry meat color: kinds of heme pigments and concentrations of the ligands;Ahn;Poult. Sci.,1990
5. Poultry meat color: pH and heme-complex forming reaction;Ahn;Poult. Sci.,1990
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