Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkey

Whey protein concentrate constituents were tested for their ability to reduce naturally occurring pink color defect and pink cooked color induced by sodium nitrite (10 ppm) and nicotinamide (1.0%) in ground turkey. β-lactoglobulin (1.8%), α-lactalbumin (0.8%), bovine serum albumin (0.15–0.3%), lacto...

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