Characterization of Pigments Responsible for Red or Pink Discoloration in Cooked Pork
The pigments responsible for pink or red discoloration in cooked vacuum-packaged meat products {bratwurst (pork and beef), ground pork, and pork roasts} were investigated. In bratwurst, this study attempted to characterize the red pigment that appears upon refrigerated storage, and to determine the...
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| Format: | Others |
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DigitalCommons@USU
1992
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| Online Access: | https://digitalcommons.usu.edu/etd/5388 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6444&context=etd |