Color formation in nitrite-free dried hams as related to zn-protoporphyrin IX and Zn-chelatase activity

Journal of Food Science

Volumn 74, Issue 6, 2009, Pages

  Parolari, Giovanni ^a   Benedini, Riccardo ^a   Toscani, Tania ^b  

^a Experimental Station for the Food Preserving Industry   (Italy)

^b Consortium for Parma Ham ^*  (Italy)

Author keywords

Color; Dry cured ham; Enzymes; Nitrite free; Zinc protoporphyrin

Indexed keywords

FERROCHELATASE; MYOGLOBIN; PROTOPORPHYRIN; PROTOPORPHYRIN ZINC; ZINC;

ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; CHEMISTRY; COLD; ENZYMOLOGY; FOOD HANDLING; FOOD PRESERVATION; MEAT; METABOLISM; PIGMENTATION; SKELETAL MUSCLE; SPECTROFLUOROMETRY; SPECTROPHOTOMETRY; SWINE; TIME;

ANALYSIS OF VARIANCE; ANIMALS; COLD TEMPERATURE; FERROCHELATASE; FOOD HANDLING; FOOD PRESERVATION; MEAT; MUSCLE, SKELETAL; MYOGLOBIN; PIGMENTATION; PROTOPORPHYRINS; SPECTROMETRY, FLUORESCENCE; SPECTROPHOTOMETRY; SUS SCROFA; TIME FACTORS; ZINC;

EID: 70350142393     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01193.x     Document Type: Article

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