Effects of Added Nitrite, Sodium Chloride, and Phosphate on Color, Nitrosoheme Pigment, Total Pigment, and Residual Nitrite in Oven-Roasted Turkey Breast-Reference-Cited by-同舟云学术

Effects of Added Nitrite, Sodium Chloride, and Phosphate on Color, Nitrosoheme Pigment, Total Pigment, and Residual Nitrite in Oven-Roasted Turkey Breast

Published:1989-01 Issue:1 Volume:68 Page:100-106
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

AHN D.U.,MAURER A.J.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/68/1/100/4327459/poultrysci68-0100.pdf

Reference31 articles.

1. Effects of sodium chloride, phosphate, nitrite, dextrose, and conalbumin on the heat stability of purified myoglobin and cytochrome c;Ahn;Poultry Sci.,1986

2. Ferrichernochrome and ferrohemochrome formation with amino acids, amino acid esters, pyridine derivatives, and related compounds;Akoyunoglou;Biochemistry,1963

3. Official Methods of Analysis,1980

4. The effect of preslaughter dietary electrolyte treatment on carcass yield and turkey meat quality characteristics;Babji;Poultry Sci.,1982

5. Role of reduced hemochromes in pink color defect of cooked turkey rolls;Cornforth;J. Food Sci.,1986

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