Effect of cooking temperature on the percentage colour formation, nitrite decomposition and sarcoplasmic protein denaturation in processed meat products.

Abstract

The effect of cooking temperature and time on the percentage colour formation, nitrite decomposition and denaturation of sarcoplasmic proteins in processed meat products was investigated in detail. The colour forming percentage increased with a rise in temperature of heating, especially at 50-60°C (P < 0·05). The percentage nitrite decomposition was… (More)
DOI: 10.1016/0309-1740(91)90034-N

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@article{Okayama1991EffectOC, title={Effect of cooking temperature on the percentage colour formation, nitrite decomposition and sarcoplasmic protein denaturation in processed meat products.}, author={Takanobu Okayama and M. Fujii and Minoru Yamanoue}, journal={Meat science}, year={1991}, volume={30 1}, pages={49-57} }