Concentration of Nitrate and Nitrite in Raw Turkey Breast Meat and the Microbial Conversion of Added Nitrate to Nitrite in Tumbled Turkey Breast Meat-Reference-Cited by-同舟云学术

Concentration of Nitrate and Nitrite in Raw Turkey Breast Meat and the Microbial Conversion of Added Nitrate to Nitrite in Tumbled Turkey Breast Meat

Published:1987-12 Issue:12 Volume:66 Page:1957-1960
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/66/12/1957/4288402/poultrysci66-1957.pdf

Reference16 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. Official Methods of Analysis,1980

3. Determination of nitrite and nitrate in meat products;Follett;J. Sci. Food Agric.,1963

4. Formation of nitric oxide myoglobin: mechanisms of the reaction with various reductants;Fox;J. Food Sci.,1968

5. Color of poultry meat as influenced by dietary nitrates and nitrites;Froning;Poultry Sci.,1969

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