Research Progress on the Formation and Chromogenic Mechanism of Zinc Protoporphyrin and Its Replacement for Nitrite in Meat Products

Nitrite has been used widely in meat products because of its unique properties, especially its role in promoting the color development of meat products and its bacteriostatic effect. Searching for nitrite alternatives has become an urgent topic for the meat industry due to consumers’ concerns about...

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Bibliographic Details
Published in:	Shipin Kexue
Main Author:	YANG Qianhui, LIU Qian, CHEN Qian, LI Min, KONG Baohua
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-12-01
Subjects:	meat products; nitrite; zinc protoporphyrin; chromogenic
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-23-033.pdf

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