Food Biochemistry and Food Processing (2 edition)

(Steven Felgate) #1

BLBS102-c17 BLBS102-Simpson March 21, 2012 11:52 Trim: 276mm X 219mm Printer Name: Yet to Come


330 Part 3: Meat, Poultry and Seafoods

Umbreit J. 2007. Methemoglobin—it’s not just blue: a concise re-
view.Am J Hematol82: 134–144.
Urbain MW. 1952. Oxygen is key to the color of meat.Nat Prov
127: 140–141.
Vaughin MW et al. 2000. Erythrocytes posses an intrinsic barrier to
nitric oxide consumption.J Biol Chem275: 2342–2348.
Verdoes JC et al. 1999. Isolation and functional characterisation of
a novel type of carotenoid biosynthetic gene from Xanthophyl-
lomyces dendrorhous.Mol Gen Genet262(3): 453–461.
Viuda-Martos M et al. 2009a. Citrus co-products as technological
strategy to reduce residual nitrite content in meat products.J Food
Sci74: R93–R100.
Viuda-Martos M et al. 2009b. Physico-chemical characterisation of
the orange juice wastewater of a citrus co-product.J Food Process
Preserv8: R93–R100.
Viuda-Martos M et al. 2010a. Effect of adding citrus fibre washing
water and rosemary essential oil on the quality characteristics of
a bologna sausage. LWT.Food Sci Technol43: 958–963.
Viuda-Martos M et al. 2010b. Effect of added citrus fibre and spice
essential oils on quality characteristics and shelf-life of Mor-
tadella.Meat Sci85(3): 568–576.
Wakamatsu J et al. 2004a. A Zn-porphyrin complex contributes to
bright red colour in Parma ham.Meat Sci67(1): 95–100.
Wakamatsu J et al. 2004b. Establishment of a model experiment
system to elucidate the mechanism by which Zn-protoporphyrin

IX is formed in nitrite-free dry-cured ham.Meat Sci68(2):
313–317.
Walsh KA, Rose D. 1956. Factors affecting the oxidation of nitric
oxide myoglobin.J Agric Food Chem4(4): 352–355.
Warren KE et al. 1996. Chemical properties of ground beef patties
exhibiting normal and premature brown internal cooked color.J
Muscle Foods7(3): 303–314.
Warris PD, Rhodes DN. 1977. Haemoglobin concentrations in beef.
J Sci Food Agric28: 931–934.
Wei F et al. 2009. Irradiated Chinese Rugao ham: changes in volatile
N-nitrosamine, biogenic amine and residual nitrite during ripen-
ing and post-ripening.Meat Sci81: 451–455.
Whitaker JR. 1972.Principles of Enzymology for the Food Sciences.
Marcel Decker, New York, pp. 225–250.
Zanardi E et al. 1998. Oxidative stability and dietary treatment with
vitamin E, oleic acid and copper of fresh and cooked pork chops.
Meat Sci49(3): 309–320.
Zerby HN et al. 1999. Display life of fresh beef containing different
levels of vitamin E and initial microbial contamination.J Muscle
Foods10: 345–355.
Zhou GH et al. 1993. A relationship between bovine fat colour and
fatty acid composition.Meat Sci35(2): 205–212.
Zhu NH et al. 2009. Effects of Lactobacillus cultures on growth
performance, xanthophyll deposition, and color of the meat and
skin of broilers.J App Poultry Res18: 570–578.
Free download pdf