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Showing 1 to 1 of 1 for “"pinking inhibition"”.

  1. Inhibition of pinking in cooked, uncured turkey rolls through the binding of non-pinking ligands to muscle pigments

    … system to determine their ability to reduce pinking in control samples and in the presence of pinking agents (1.0% nicotinamide or 150 ppm sodium nitrite). Trans 1,2-diaminocyclohexane-N,N,N’,N’ tetraacetic acid monohydrate (CDTA); diethylenetriamine pentaacetic acid (DTPA), …

    vt Repository record for Inhibition of pinking in cooked, uncured turkey rolls through the binding of non-pinking ligands to muscle pigments (opens in a new tab)