Liha töötlemine
heat-stable NO-myoglobin. Oximyoglobin is changeable oxidation status of nitrogen into
not heat stable and dissociates. The meat many derivatives. Nitrite gives the products
turns grey or brown. an esteemed and stable red color, acts as
Oxygen, carbon monoxide (CO), and NO an antioxidant by sequestering oxygen, pre-
are biatomic molecules. Like NO, CO binds vents or retards mircobial growth, and finally,
to myoglobin very tightly. In some countries, adds a pleasant flavor. The positive effects
MAP packaging of fresh meat with 1–2% CO are overwhelming compared to the small
is permitted. CO and NO addition to fresh possibility of the formation of nitrosamines.
meat are not permitted in the EU. The intake of curing agents (nitrite plus
The CO-myoglobin and the NO-myoglobin nitrate) through meat products is small (a few
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