Inhibition of pinking in cooked, uncured turkey rolls through the binding of non-pinking ligands to muscle pigments
The pink color defect in cooked, uncured turkey is a sporadic problem which can result in consumer dissatisfaction. Nicotinamide hemochrome may be one of the major pigments responsible for this defect. Reflectance (400-700 nm) methodology was developed to reliably and easily quantify (%R 537 nm/%R 5...
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| Format: | Others |
| Language: | en |
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/44982 http://scholar.lib.vt.edu/theses/available/etd-10022008-063230/ |