The use and control of nitrate and nitrite for the processing of meat products.
By K. Honikel. Meat Science, 2008
950 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Biomedical Engineering
View Paper: https://www.semanticscholar.org/paper/2fc018f0d36feb9fc3867d5ee0448c345f7165e7
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In Animal Science and Zoology
In Biomedical Engineering
Citations in the corpus
- Chemical composition and antibacterial activity of Laurus nobilis essential oil towards foodborne pathogens and its application in fresh Tuscan sausage stored at 7 C (2014, background): “This may be an effect of the antioxidant substances present in the formulation such as sodium nitrite (Honikel, 2008), sodium erythorbate (Lee, Faustman, Djordjevic, Faraji, & Decker, 2006), ground black pepper (Martínez, Cilla, Beltr an, & Roncal es, 2006) and onion powder (Park, Yoo, Shim,& Chin, ”
- Myoglobin chemistry and meat color. (2013, background): “The nitrosyl-Mb is denatured upon cooking and is converted to nitrosyl hemochrome, which is a pink pigment (Honikel 2008).”