PINK DISCOLORATION IN COOKED WHITE MEAT

Authors
MAGA JA
Citation
Ja. Maga, PINK DISCOLORATION IN COOKED WHITE MEAT, Food reviews international, 10(3), 1994, pp. 273-286
Citations number
60
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics
Journal title
Food reviews international → ACNP
ISSN journal
87559129
Volume
10
Issue
3
Year of publication
1994
Pages
273 - 286
Database
ISI
SICI code
8755-9129(1994)10:3<273:PDICWM>2.0.ZU;2-9
Abstract
Through the years various factors have been implicated in the pinking of cooked poultry and pork. The problem usually appears randomly and m ysteriously disappears. Two of the most prominent precursors for the d efect appear to be the presence of extraneous residual nitrates/nitrit es and high cytochrome c levels.