| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601694 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠Zinc protoporphyrin in pork results from parallel enzymatic and non-enzymatic reactions. ⺠Activation of ferrochelatase is relevant for non-nitrite meat curing. ⺠Nitrite inhibits formation of zinc protoporphyrin by reacting with myoglobin.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Eleonora Miquel Becker, Signe Westermann, Mats Hansson, Leif H. Skibsted,