Liha töötlemine
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. CO bound to myoglobin is mechanism of thermal oxidation and photooxidation
of nitrosylmyoglobin in aqueous solution. Journal of
light resistant. Agricultural Food Chemicals 40:1741–1750.
In the last two years the riddle of the red Cassens, R. G., L. Ito, M. Lee, and D. Buege. 1978. The
color of cured raw hams, like Parma ham use of nitrite in meat. Bioscience 28(10):633–337.
Dahl, H., L. Lotte, and C. A. Bunton