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- Title
Final Cooked Temperature Effects of Ground Pork on its Ability to React with Nitrite.
- Authors
Seyfert, M.; Kropf, D. H.; Hunt, M. C.
- Abstract
The article presents a study on the effects of reheating at endpoint temperatures on fresh ground pork patties. Results of the tests revealed that exposure to nitrite after thermal processing, regardless of endpoint temperature, succeeded by additional reheating, resulted in a pink coloration of the ground pork patties that showed the presence of nitrosohemochrome formation. The importance of preventing cooked-noncured products from coming into contact with a nitrite source is stressed.
- Subjects
MEAT; COOKING; NITRITES; NITROGEN content of food; FOOD science; THERMAL properties
- Publication
Journal of Food Science (Wiley-Blackwell), 2004, Vol 69, Issue 7, p506
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.2004.tb13643.x