Nitrosylation of myoglobin and nitrosation of cysteine by nitrite in a model system simulating meat curing

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 7, 2012, Pages 1748-1754

  Sullivan, Gary A ^a,b   Sebranek, Joseph G ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

cured meat model; cysteine; myoglobin; nitrosylation; sodium nitrite

Indexed keywords

BACTERIAL REDUCTION; CURING PROCESS; CURING SYSTEM; CYSTEINE; MEAT PRODUCTS; MODEL SYSTEM; MYOGLOBIN; NITROSATION; NITROSYLATION; SODIUM NITRITE; SULFHYDRYL GROUPS; VEGETABLE JUICES;

AMINO ACIDS; CURING; SODIUM;

MEATS;

CYSTEINE; MYOGLOBIN; NITRITE; SODIUM NITRITE; THIOL DERIVATIVE;

ANIMAL; ARTICLE; BACTERIUM; CHEMISTRY; FOOD HANDLING; MEAT; METABOLISM; METHODOLOGY; SOLUTION AND SOLUBILITY;

ANIMALS; BACTERIA; CYSTEINE; FOOD HANDLING; MEAT; MYOGLOBIN; NITRITES; SODIUM NITRITE; SOLUTIONS; SULFHYDRYL COMPOUNDS;

EID: 84857423440     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204717v     Document Type: Article

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