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EFFECT OF MUSCLE TYPE ON RESIDUAL NITRITE IN CURED MEAT
Author(s) -
LEE S. H.,
CASSENS R. G.,
FENNEMA O. R.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01111.x
Subject(s) - myoglobin , nitrite , chemistry , residual , red meat , food science , white meat , dietary nitrate , biochemistry , mathematics , organic chemistry , algorithm , nitrate
When a cured meat model system was made from white muscle it contained less residual nitrite than if it were made from a red muscle; this effect is due to the lower pH of white muscle. If the pH of red and white muscle is similar then the slightly lower residual nitrite in products made from red muscle probably is due to the greater content of myoglobin in red muscle.