Irradiation and modified atmosphere packaging effects on residual nitrite, ascorbic acid, nitrosomyoglobin, and color in sausage

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 5, 2003, Pages 1249-1253

  Ahn, Hyun Joo ^a   Jo, Cheorun ^a   Lee, Ju Woon ^a   Kim, Jae Hyun ^a   Kim, Kee Hyuk ^b   Byun, Myung Woo ^a  

^a Korea Atomic Energy Research Institute   (South Korea)

^b Woosong University   (South Korea)

Author keywords

Color; Irradiation; Modified atmosphere packaging; Residual nitrite; Sausage

Indexed keywords

ASCORBIC ACID; CARBON DIOXIDE; DRUG DERIVATIVE; HEME; MYOGLOBIN; NITRITE; NITROGEN; NITROSYLPROTOHEME;

ANIMAL; ARTICLE; ATMOSPHERE; COLOR; COOKING; CORRELATION ANALYSIS; FOOD COMPOSITION; FOOD IRRADIATION; FOOD PACKAGING; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; IRRADIATION; MEAT; MEAT INDUSTRY; METHODOLOGY; RADIATION EXPOSURE; SWINE;

ANIMALS; ASCORBIC ACID; CARBON DIOXIDE; COLOR; FOOD IRRADIATION; FOOD PACKAGING; FOOD PRESERVATION; HEME; MEAT PRODUCTS; MYOGLOBIN; NITRITES; NITROGEN; SWINE;

ANIMALIA; SUS SCROFA;

EID: 0037467083     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf025794a     Document Type: Article

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