Poultry Meat Color: Kinds of Heme Pigments and Concentrations of the Ligands
Open Access
- 1 January 1990
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 69 (1) , 157-165
- https://doi.org/10.3382/ps.0690157
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Role of Reduced Hemochromes in Pink Color Defect of Cooked Turkey RollsJournal of Food Science, 1986
- [18] Mitochondrial cytochrome c: Preparation and activity of native and chemically modified cytochromes cPublished by Elsevier ,1978
- COLOR FORMATION IN COOKED MODEL AND MEAT SYSTEMS WITH ORGANIC AND INORGANIC COMPOUNDSJournal of Food Science, 1975
- On the nature of the haematin‐protein bonding in cooked meatInternational Journal of Food Science & Technology, 1974
- Possible substitutes for nitrite for pigment formation in cured meat productsJournal of Agricultural and Food Chemistry, 1973
- Theory of hemeprotein reactivityJournal of Theoretical Biology, 1971
- ON THE NATURE OF COOKED MEAT HEMOPROTEINJournal of Food Science, 1971
- Interpretation of the spectra of meat pigments. 1.—cooked meatsJournal of the Science of Food and Agriculture, 1962
- REFLECTANCE SPECTRAL STUDIES OF THE HEMATIN PIGMENTS OF COOKED BEEFJournal of Food Science, 1957
- The Molar Light Absorption of Pyridine Ferroprotoporphrin (Pyridine Haemochromogen).Acta Chemica Scandinavica, 1953