Liha töötlemine
5 1.2 Haem
Pizza 57 6 0.5 8.7
Meat products 17 0 0 0
Figure 6.14. Haem/Fe-protoporphyrin (IX), cofactor
Milk products 6 0 0 0
of myo- and hemoglobin.
140 Chapter 6
if oxygen is used up, it turns brown (because venting their release on heating. By dissolv-
of the presence of metmyoglobin) or green ing and swelling the meat protein structure,
(indicating spoilage from microbial action). salt also tenderizes meat and leads to
Reducing enzymes, or chemical reactions heat-stable structures in “emulsion type”
with a reducing agent like ascorbate, reduce sausages.
the Fe3+ to Fe2+. The NO formed from N2O3 The curing agents nitrite and nitrate react
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