Article ID Journal Published Year Pages File Type
10541525 Food Chemistry 2011 8 Pages PDF
Abstract
► Lactate in cured meat reduced metmyoglobin that resulted from addition of nitrite. ► Addition of lactate to cured meat increased conversion of nitrite to nitric oxide. ► Addition of lactate to meat with nitrite facilitated meat curing reactions.
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Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system
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