Influence of nitrite and vitamin E percentage on myoglobin and lipid oxidation in packaged cooked cured-hams

Br Poult Sci. 2003 Dec;44(5):786-7. doi: 10.1080/00071660410001666772.
No abstract available

MeSH terms

  • Animals
  • Color
  • Lipid Peroxidation / drug effects*
  • Meat Products*
  • Metmyoglobin / drug effects
  • Metmyoglobin / metabolism
  • Myoglobin / drug effects
  • Myoglobin / metabolism*
  • Nitrites / pharmacology*
  • Swine
  • Thiobarbituric Acid Reactive Substances / analysis
  • Vitamin E / pharmacology*

Substances

  • Myoglobin
  • Nitrites
  • Thiobarbituric Acid Reactive Substances
  • Metmyoglobin
  • Vitamin E