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Cooked cured meat pigments

Shahidi, F., Rubin, L. j., Diosady, L. L., and Wotxl, D. F. (1985). Preparation of the cooked cured-meat pigment, dinitrosyl ferrohemochrome, from hemin and nitric oxide. [Pg.286]

Shahidi, F.R., Regg, R.B., 1991. Encapsulation of the pre-formed cooked cured-meat pigment. J. Food Sci. 56,1500. [Pg.510]

F3.2 Spectrophotometric and Reflectance Measurements of Pigments of Cooked and Cured Meats... [Pg.769]

Color and color uniformity are important criteria for retail acceptance of both fresh and processed meats. This unit describes the methods for detection and quantitation of pigments in nitrite-cured or uncured cooked meats. Protocols for measurement of fresh meat pigments are presented in UN1TF3.3. [Pg.899]

See other pages where Cooked cured meat pigments is mentioned: [Pg.510]    [Pg.131]    [Pg.510]    [Pg.131]    [Pg.260]    [Pg.280]    [Pg.870]    [Pg.42]    [Pg.295]    [Pg.261]    [Pg.905]    [Pg.869]    [Pg.731]    [Pg.771]   
See also in sourсe #XX -- [ Pg.131 ]



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