Final cooked temperature effects of ground pork on its ability to react with nitrite

Fresh ground pork patties from longissimus dorsi muscle were cooked to endpoint temperatures of 54.4 degrees C, 60.0 degrees C, 65.6 degrees C, 71.1 degrees C, 76.7 degrees C, or 82.2 degrees C. After cooking, patties were immersed in a solution of sodium nitrite (125 ppm) and water for 24 h. All pa...

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Veröffentlicht in:	Journal of food science 2004-09, Vol.69 (7), p.506-510
Hauptverfasser:	Seyfert, M, Kropf, D.H, Hunt, M.C
Format:	Artikel
Sprache:	eng
Schlagworte:	binding capacity Biological and medical sciences chemical reactions Color cooking food acceptability Food industries Food science Fundamental and applied biological sciences. Psychology ground pork hemoglobin Meat and meat product industries Muscular system nitric oxide nitrite nitrites nitrosohemochrome optical properties pinking Pork sensory properties Temperature
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