The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 1072-1079

  McClure, Brooke N ^a   Sebranek, Joseph G ^b   Kim, Yuan H ^c   Sullivan, Gary A ^b  

^a CARGILL INC   (United States)

^b IOWA STATE UNIVERSITY   (United States)

^c RUAKURA RESEARCH CENTRE   (New Zealand)

Author keywords

Cured meat; Lactate; Metmyoglobin reduction; Nitrite

Indexed keywords

CURED MEAT; CURING REACTIONS; DEOXYMYOGLOBIN; L-LACTATE; LACTATE; METMYOGLOBIN; MODEL SYSTEM; NICOTINAMIDE ADENINE DINUCLEOTIDES; NITRITE; REDUCING ACTIVITY;

AMIDES; CURING; EXPERIMENTS; NITRIC OXIDE; PH EFFECTS;

MEATS;

LACTATE DEHYDROGENASE; LACTIC ACID; METMYOGLOBIN; MYOGLOBIN; NICOTINAMIDE ADENINE DINUCLEOTIDE; NITRITE; NITROSYLMYOGLOBIN; OXYGEN; PHENAZINE METHOSULFATE; UNCLASSIFIED DRUG;

ANIMAL TISSUE; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ENZYME ACTIVITY; FOOD COLOR; FOOD PACKAGING; FOOD PROCESSING; MEAT CURING; MEAT INDUSTRY; NONHUMAN; PH; VACUUM;

EID: 79960157055     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.077     Document Type: Article

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