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Quality Attributes of Muscle Foods as Affected by Nitrite and Nitrite-Free Curing

  • Ronald B. Pegg
  • Fereidoon Shahidi

Abstract

Flavor, color and texture are important quality attributes of cooked meats. While flavor of freshly cooked uncured meats is highly desirable, upon storage off-flavors develop. However, nitrite-cured meats, in addition to their desirable color and microbiological stability, retain their characteristic flavor for prolonged periods during storage. Application of the cooked cured-meat pigment (CCMP) and other curing adjuncts to meat prior to cooking produced products with identical characteristics. The role of table salt in meat products and possible presence of spices and/or their extracts also deserves attention with respect to flavor stability of meats

Keywords

Meat Product Sodium Nitrite Sodium Ascorbate Maillard Reaction Product Process Meat Product 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • Ronald B. Pegg
    • 1
  • Fereidoon Shahidi
    • 2
  1. 1.Saskatchewan Food Product Innovation Program Department of Applied Microbiology and Food ScienceUniversity of SaskatchewanSaskatoonCanada
  2. 2.Department of BiochemistryMemorial University of NewfoundlandCanada

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