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Haemoproteins in Meat and Meat Products

  • D. A. Ledward

Abstract

Since publication of the original review in 1984, there has continued to be significant research effort in the general field of haemoprotein chemistry. This has resulted in further understanding of the nature of many of these coloured pigments in meat and meat products. However, in some areas little further advance has been made. Thus this review will assume the reader already has access to this 1984 work1 and will keep to the original format but condense those areas in which little or no advance has been made and modify or expand those in which we have furthered our understanding. Thus the areas concerned with the nature of the haemoproteins in fresh, cooked, cured, irradiated and dried meat are significantly modified as also is the section concerned with the relationship between lipid and haemoprotein oxidation.

Keywords

Nitric Oxide Meat Product Oxygen Consumption Rate Colour Stability Porphyrin Ring 
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 Dordrecht 1992

Authors and Affiliations

  • D. A. Ledward
    • 1
  1. 1.Food and Agricultural Chemistry DepartmentThe Queen’s University of BelfastNewforge Lane, BelfastUK

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