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Pink discoloration in cooked white meat

 

作者: JosephA. Maga,  

 

期刊: Food Reviews International  （Taylor Available online 1994）
卷期: Volume 10, issue 3  

页码: 273-286

 

ISSN:8755-9129

 

年代: 1994

 

DOI:10.1080/87559129409541003

 

出版商: Taylor & Francis Group

 

数据来源: Taylor

 

摘要:

Through the years various factors have been implicated in the pinking of cooked poultry and pork. The problem usually appears randomly and mysteriously disappears. Two of the most prominent precursors for the defect appear to be the presence of extraneous residual nitrates/nitrites and high cytochrome c levels.

 

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