Minimum sodium nitrite levels for pinking of various cooked meats as related to use of direct or indirect-dried soy isolates in poultry rolls

Meat Science

Volumn 55, Issue 3, 2000, Pages 321-329

  Heaton, K M ^a   Cornforth, D P ^a   Moiseev, I V ^b   Egbert, W R ^c   Carpenter, C E ^a  

^a UTAH STATE UNIVERSITY   (United States)

^b Borden Foods Corporation   (United States)

^c ARCHER DANIELS MIDLAND COMPANY   (United States)

Author keywords

Color; Cooked; Meat; Nitrate; Nitrite; Nitrogen dioxide; Soy

Indexed keywords

EID: 0034403741     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(99)00160-6     Document Type: Article

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