Liha töötlemine
with myoglobin, forming nitrosylmyoglobin be cold-water swellable, cross-linking to
that gives a reddish color. This color changes impart stability for cooked ham processing,
from red to pink during the heating process, increasing the water-holding capacity (Martin
especially at temperatures above 65°C, 2001). They will enhance texture and bind
because the generation of nitrosylhemo- water, as well as improve the mouth feel of
chrome has a typical light pink cured meat the cooked product.
color. This color is also known as cooked However, several processing factors such
cured-meat pigment (Pegg and Shahidi as the different cooling methods may affect
2000). Of course, the intensity of the color the tenderness, juiciness, overall texture,
annaabi.ee 
