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Takeda S, Kanda T, Ahhmed AM, Sogawa K, Umezu K, Ogata M, Mizunoya W, Sakata R. Reducing Effects of Whey Protein Hydrolysate on Coloration of Cured Sausages. Foods 2023; 13:13. [PMID: 38201040 PMCID: PMC10778051 DOI: 10.3390/foods13010013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 12/14/2023] [Accepted: 12/15/2023] [Indexed: 01/12/2024] Open
Abstract
Curing produces a characteristic pink color during meat processing through the production of nitrosyl myoglobin (NOMb), which requires nitric oxide (NO). Nitrites and nitrates in coloring agents are crucial NO sources; however, a reducing agent is necessary to facilitate their chemical conversion to NO. This study aimed to investigate the effect of the reducing properties of whey protein hydrolysate (WPH) on the reddening of cured meat products. Cured and cooked sausage models were treated with WPH, which enhanced the reddening of the meat color and increased the a* value in the models compared with that of the controls. Additionally, ethanol-extracted WPH induced Fe3⁺ reduction, lowered oxidation-reduction potential, and decreased nitrite (NO2-) levels. Moreover, ethanol-extracted WPH promoted the formation of NOMb in myoglobin solution. This effect was also observed when ethanol-extracted WPH treated with maleimide was used, implying that certain peptides rather than the thiol group of WPH are involved in promoting NOMb formation. Furthermore, the peptides that decreased NO2- levels were isolated from ethanol-extracted WPH, identified, and synthesized. These synthesized peptides, particularly the FFVAPFPEVFGK peptide, showed NO2--reducing activity. Hence, WPH may promote the coloration of cured meat products through the reducing potential of the peptides contained within.
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Affiliation(s)
- Shiro Takeda
- School of Veterinary Medicine, Azabu University, Sagamihara 252-5201, Japan; (W.M.); (R.S.)
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (T.K.); (K.U.); (M.O.)
- Center for Human and Animal Symbiosis Science, Azabu University, Sagamihara 252-5201, Japan
| | - Teppei Kanda
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (T.K.); (K.U.); (M.O.)
| | - Abdulatef M. Ahhmed
- Department of Nutritional Therapy, Graduate School of Medical Science, The Libyan Academy, Tripoli 79031, Libya;
| | - Kazuki Sogawa
- School of Life and Environmental Science, Azabu University, Sagamihara 252-5201, Japan;
| | - Keitarou Umezu
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (T.K.); (K.U.); (M.O.)
| | - Masaya Ogata
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (T.K.); (K.U.); (M.O.)
| | - Wataru Mizunoya
- School of Veterinary Medicine, Azabu University, Sagamihara 252-5201, Japan; (W.M.); (R.S.)
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (T.K.); (K.U.); (M.O.)
- Center for Human and Animal Symbiosis Science, Azabu University, Sagamihara 252-5201, Japan
| | - Ryoichi Sakata
- School of Veterinary Medicine, Azabu University, Sagamihara 252-5201, Japan; (W.M.); (R.S.)
- Graduate School of Veterinary Science, Azabu University, Sagamihara 252-5201, Japan; (T.K.); (K.U.); (M.O.)
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Zhu Y, Wang W, Zhang Y, Li M, Zhang J, Ji L, Zhao Z, Zhang R, Chen L. Characterization of Quality Properties in Spoiled Mianning Ham. Foods 2022; 11:foods11121713. [PMID: 35741911 PMCID: PMC9223196 DOI: 10.3390/foods11121713] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 06/05/2022] [Accepted: 06/09/2022] [Indexed: 02/06/2023] Open
Abstract
Deep spoilage is a cyclical and costly problem for the meat industry. Mianning ham is a famous dry-cured meat product in Sichuan, China. The aim of this work was to investigate the physicochemical characteristics, sources of odor, and associated microorganisms that cause spoilage of Mianning ham. High-throughput sequencing and solid-phase microextraction–gas-chromatography (SPME-GC-MS) techniques were used to characterize the physicochemical properties, microbial community structure, and volatile compounds of spoiled Mianning ham and to compare it with normal Mianning ham. The results showed that spoiled ham typically had higher moisture content, water activity (aw), and pH, and lower salt content. The dominant bacterial phylum detected in deeply spoiled ham was Firmicutes (95.4%). The dominant bacterial genus was Clostridium_sensu_stricto_2 (92.01%), the dominant fungal phylum was Ascomycota (98.48%), and the dominant fungal genus was Aspergillus (84.27%). A total of 57 volatile flavor substances were detected in deeply spoiled ham, including 11 aldehydes, 2 ketones, 6 alcohols, 10 esters, 20 hydrocarbons, 6 acids, and 2 other compounds. Hexanal (279.607 ± 127.265 μg/kg) was the most abundant in deeply spoiled ham, followed by Butanoic acid (266.885 ± 55.439 μg/kg) and Nonanal (165.079 ± 63.923 μg/kg). Clostridium_sensu_stricto_2 promoted the formation of five main flavor compounds, Heptanal, (E)-2-Octenal, 2-Nonanone, Hexanal, and Nonanal, in deeply spoiled ham by correlation analysis of microbial and volatile flavor substances.
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Affiliation(s)
| | | | | | | | | | | | | | | | - Lin Chen
- Correspondence: ; Tel.: +86-173-8159-1982
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Influence of high-pressure processing and varying concentrations of curing salts on the color, heme pigments and oxidation of lipids and proteins of Iberian dry-cured loins during refrigerated storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113251] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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4
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Rapid identification and quantification of intramuscular fat adulteration in lamb meat with VIS–NIR spectroscopy and chemometrics methods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01352-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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5
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Zhou CY, Pan DD, Cao JX, Zhou GH. A comprehensive review on molecular mechanism of defective dry-cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights. Compr Rev Food Sci Food Saf 2021; 20:3838-3857. [PMID: 34118135 DOI: 10.1111/1541-4337.12779] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 04/14/2021] [Accepted: 05/03/2021] [Indexed: 02/01/2023]
Abstract
Excessive bitterness, pastiness, and adhesiveness are the main organoleptic and textural defects of dry-cured ham, which often cause a lot of financial losses to manufacturers and seriously damage the quality of the product. These sensory and textural defects are related to the protein degradation of dry-cured ham. Proteomics shows great potential to improve our understanding of the molecular mechanism of sensory and textural defects and identify biomarkers for monitoring their quality traits. This review presents some of the major achievements and considerations in organoleptic and textural defects of dry-cured ham by proteomics analysis in the recent decades and gives an overview about how to correct sensory and textural defects of dry-cured ham. Proteomics reveals that muscle proteins derived from myofibril and cytoskeleton and involved in metabolic enzymes and oxygen transport have been identified as potential biomarkers in defective dry-cured ham. Relatively high residual activities of cathepsin B and L are responsible for the excessive degradation of these protein biomarkers in defective dry-cured ham. Ultrasound-assisted mild thermal or high-pressure treatment shows a good correction for the organoleptic and textural defects of dry-cured ham by changing microstructure and conformation of muscle proteins by accelerating degradation of proteins and polypeptides into free amino acids.
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Affiliation(s)
- Chang-Yu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China.,Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China.,Key Laboratory of Meat Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China.,Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Dao-Dong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Jin-Xuan Cao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Guang-Hong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China.,Key Laboratory of Meat Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China.,Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China
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Water-extractable zinc protoporphyrin IX in Parma ham predominantly exists as complexes with hemoglobin and myoglobin. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100870] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Giovanelli G, Buratti S, Laureati M, Pagliarini E. Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2616-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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8
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Effect of acid whey on nitrosylmyoglobin concentration in uncured fermented sausage. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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De Maere H, Jaros M, Dziewięcka M, De Mey E, Fraeye I, Sajewicz M, Paelinck H, Kowalska T. DETERMINATION OF HEMIN, PROTOPORPHYRIN IX, AND ZINC(II) PROTOPORPHYRIN IX IN PARMA HAM USING THIN LAYER CHROMATOGRAPHY. J LIQ CHROMATOGR R T 2014. [DOI: 10.1080/10739149.2014.906995] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Hannelore De Maere
- a Research Group for Technology and Quality of Animal Products, KaHo Sint-Lieven, Ghent, Katholieke Universiteit Leuven , Leuven , Belgium
- b ISA, Food Quality Laboratory , Lille , France
| | - Marlena Jaros
- c Institute of Chemistry, University of Silesia , Katowice , Poland
| | - Marta Dziewięcka
- c Institute of Chemistry, University of Silesia , Katowice , Poland
| | - Eveline De Mey
- a Research Group for Technology and Quality of Animal Products, KaHo Sint-Lieven, Ghent, Katholieke Universiteit Leuven , Leuven , Belgium
| | - Ilse Fraeye
- a Research Group for Technology and Quality of Animal Products, KaHo Sint-Lieven, Ghent, Katholieke Universiteit Leuven , Leuven , Belgium
| | | | - Hubert Paelinck
- a Research Group for Technology and Quality of Animal Products, KaHo Sint-Lieven, Ghent, Katholieke Universiteit Leuven , Leuven , Belgium
| | - Teresa Kowalska
- c Institute of Chemistry, University of Silesia , Katowice , Poland
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Detection of minced beef adulteration with turkey meat by UV–vis, NIR and MIR spectroscopy. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.01.027] [Citation(s) in RCA: 170] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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11
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Iqbal A, Sun DW, Allen P. Prediction of moisture, color and pH in cooked, pre-sliced turkey hams by NIR hyperspectral imaging system. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.02.001] [Citation(s) in RCA: 107] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Koutina G, Jongberg S, Skibsted LH. Protein and lipid oxidation in Parma ham during production. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:9737-9745. [PMID: 22937878 DOI: 10.1021/jf3026887] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Lipid oxidation adds to the characteristic flavor of dry-cured products, but the role of protein oxidation in the production of such meats is unknown. Lipid and protein oxidations in biceps femoris (BF) and semimembranosus (SM) muscles were evaluated throughout the production period of Parma ham (0-13 months). Lipid oxidation, determined as primary and secondary lipid oxidation products (POV and TBARS), and protein thiol loss commenced immediately without any lag phase and preceded the initiation of protein radicals and protein carbonyls, which increased after a lag phase of 3 months. TBARS reached a maximum value of 2.5 mg MDA/kg dry matter in SM after 1 month and leveled off at 1 mg MDA/kg dry matter in both SM and BF between 6 and 12 months. Loss in protein thiols proceeded similarly for SM and BF from initial ∼50 to ∼27 nmol/mg protein after 6 months and stayed constant. Gel electrophoresis showed that myosin was lost primarily by proteolytic degradation and not by polymerization through protein disulfides. Overall, oxidation accelerated during the first stages of production but stabilized toward the final stages of maturation.
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Affiliation(s)
- Glykeria Koutina
- Department of Food Science, Faculty of Sciences, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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14
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Flögel U, Fago A, Rassaf T. Keeping the heart in balance: the functional interactions of myoglobin with nitrogen oxides. ACTA ACUST UNITED AC 2010; 213:2726-33. [PMID: 20675541 DOI: 10.1242/jeb.041681] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Myoglobin (Mb) is an important intracellular oxygen-binding hemoprotein found in the cytoplasm of skeletal and cardiac muscle tissue playing a well-known role in O(2) storage and delivery. Within the last decade the knowledge about Mb's function has been considerably extended by the generation of myoglobin-deficient (myo(-/-)) mice, which for the first time enabled the analysis of Mb's role in physiology without pharmacological intervention. Utilizing the myo(-/-) mice, it has been demonstrated that beyond its function in O(2) supply Mb substantially contributes to nitric oxide (NO) homeostasis in the heart. By a dynamic cycle, in which a decrease in tissue O(2) tension drives the conversion of Mb from being a NO scavenger under normoxia to a NO producer during hypoxia, mitochondrial respiration is reversibly adapted to the intracellular O(2) tension. Therefore, Mb may act as an important O(2) sensor through which NO can regulate muscle energetics and function. As Mb is widespread throughout the fauna, the diverse oxygen-dependent interactions between Mb and nitrogen oxides may not only be of relevance for mammals but also for other vertebrates as evidenced by comparable phenotypes of 'artificial' (myo(-/-) mice) and 'natural' Mb knockouts (icefish and amphibians). In conclusion, it seems likely that Mb's multifunctional properties create an environment characterized by a tightly adapted aerobic mitochondrial respiration and low levels of free radicals, and thus serve an essential and beneficial role within the myocardium, which appears to be functionally important over a wide range of species.
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Affiliation(s)
- Ulrich Flögel
- Cardiovascular Physiology, Heinrich Heine University, D-40225 Düsseldorf, Germany.
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Valous NA, Mendoza F, Sun DW. Emerging non-contact imaging, spectroscopic and colorimetric technologies for quality evaluation and control of hams: a review. Trends Food Sci Technol 2010. [DOI: 10.1016/j.tifs.2009.09.003] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Parolari G, Benedini R, Toscani T. Color Formation in Nitrite-Free Dried Hams as Related to Zn-Protoporphyrin IX and Zn-Chelatase Activity. J Food Sci 2009; 74:C413-8. [DOI: 10.1111/j.1750-3841.2009.01193.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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WAKAMATSU JI, UEMURA J, ODAGIRI H, OKUI J, HAYASHI N, HIOKI S, NISHIMURA T, HATTORI A. Formation of zinc protoporphyrin IX in Parma-like ham without nitrate or nitrite. Anim Sci J 2009; 80:198-205. [DOI: 10.1111/j.1740-0929.2008.00619.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Benedini R, Raja V, Parolari G. Zinc-protoporphyrin IX promoting activity in pork muscle. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.08.005] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Quantification of zinc–porphyrin in dry-cured ham products by spectroscopic methods. Meat Sci 2008; 78:336-41. [DOI: 10.1016/j.meatsci.2007.06.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2007] [Revised: 05/27/2007] [Accepted: 06/21/2007] [Indexed: 11/21/2022]
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Wakamatsu JI, Okui J, Hayashi N, Nishimura T, Hattori A. Zn protoporphyrin IX is formed not from heme but from protoporphyrin IX. Meat Sci 2007; 77:580-6. [DOI: 10.1016/j.meatsci.2007.05.008] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2006] [Revised: 05/08/2007] [Accepted: 05/08/2007] [Indexed: 11/25/2022]
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The use and control of nitrate and nitrite for the processing of meat products. Meat Sci 2007; 78:68-76. [PMID: 22062097 DOI: 10.1016/j.meatsci.2007.05.030] [Citation(s) in RCA: 538] [Impact Index Per Article: 31.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2007] [Revised: 05/30/2007] [Accepted: 05/31/2007] [Indexed: 10/23/2022]
Abstract
Nitrate and nitrite are used for the purpose of curing meat products. In most countries the use of both substances, usually added as potassium or sodium salts, is limited. Either the ingoing or the residual amounts are regulated by laws. The effective substance is nitrite acting primarily as an inhibitor for some microorganisms. Nitrite added to a batter of meat is partially oxidized to nitrate by sequestering oxygen - thus it acts as an antioxidant - a part of nitrite is bound to myoglobin, forming the heat stable NO-myoglobin, a part is bound to proteins or other substances in meat. Nitrate may be reduced to nitrite in raw meat products by microorganisms. As oxidation and reduction may occur the concentrations of nitrite plus nitrate in a product has to be controlled and measured especially if the residual amounts are regulated. This sum of both compounds is important for the human body. Intake of nitrate with food leads to its absorption over the digestive tract into the blood. In the oral cavity nitrate appears again where it is reduced to nitrite. With the saliva the nitrite is mixed with food, having the same effect as nitrite in a batter (inhibiting growth of some pathogenic microorganisms) and swallowed. In the stomach nitrite can eventually form carcinogenic nitrosamines in the acidic environment.
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Møller JK, Adamsen CE, Catharino RR, Skibsted LH, Eberlin MN. Mass spectrometric evidence for a zinc–porphyrin complex as the red pigment in dry-cured Iberian and Parma ham. Meat Sci 2007; 75:203-10. [DOI: 10.1016/j.meatsci.2006.07.005] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2006] [Revised: 06/01/2006] [Accepted: 07/07/2006] [Indexed: 11/30/2022]
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Wakamatsu J, Odagiri H, Nishimura T, Hattori A. Observation of the distribution of Zn protoporphyrin IX (ZPP) in Parma ham by using purple LED and image analysis. Meat Sci 2006; 74:594-9. [DOI: 10.1016/j.meatsci.2006.05.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2006] [Revised: 05/08/2006] [Accepted: 05/08/2006] [Indexed: 10/24/2022]
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Adamsen CE, Møller JK, Parolari G, Gabba L, Skibsted LH. Changes in Zn-porphyrin and proteinous pigments in italian dry-cured ham during processing and maturation. Meat Sci 2006; 74:373-9. [DOI: 10.1016/j.meatsci.2006.04.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2006] [Revised: 03/18/2006] [Accepted: 04/07/2006] [Indexed: 10/24/2022]
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Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite. Meat Sci 2006; 72:672-9. [DOI: 10.1016/j.meatsci.2005.09.017] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2005] [Revised: 09/16/2005] [Accepted: 09/29/2005] [Indexed: 11/20/2022]
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