Liha töötlemine
The CO-myoglobin and the NO-myoglobin nitrate) through meat products is small (a few
are heat stable. Heating denatures the protein percent) in comparison with other foods
moiety, but the red NO-porphyrin ring system (EFSA 2008).
(often called nitroso-hemochromogen) still
exists and is found in meat products heated
References
to 120°C. This heat-stable red color will
change after bacterial spoilage, and it fades Adamsen, C. E., J. K. S. Møller, K. Laursen, K. Olsen,
under UV light. The first is advantageous, and L. H. Skibsted. 2006. Zn-porphyrin formation in
cured meat products: Effect of added salt and nitrite.
since it allows the consumer to recognize Meat Science 72:672–679.
spoilage, as fresh meat also changes color Andersen, H. J., and L. H Skibsted. 1992. Kinetics and
when it spoils
annaabi.ee 
