Food Biochemistry and Food Processing (2 edition)

(Wang) #1

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


328 Part 3: Meat, Poultry and Seafoods

Kanner J. 1994. Oxidative processes in meat products: quality im-
plications.Meat Sci36: 169–189.
Kanner J et al. 1991. Catalytic ‘free’ iron ions in muscle foods.J
Agric Food Chem36: 412–415.
Karolyi D. 2003. Cured meat and consumer health.Meso5: 16–18.
Knipe L. 1993.Basic Science of Meat Processing. Cured Meat Short
Course. Meat Laboratory, Iowa State University, Ames, IA.
Krammer A. 1994. Use of color measurements in quality control of
food.Food Technol48(10): 62–71.
Kristensen L, Purslow PP. 2001. The effect of processing temper-
ature and addition of mono- and di-valent salts on the heme
nonheme-iron ratio in meat.Food Chem73: 433–439.
Lanari MC, Cassens RG. 1991. Mitochondrial activity and beef
muscle color stability.J Food Sci56: 1476–1479.
Lanari MC et al. 1995. Dietary vitamin E supplementation and
discoloration of pork bone and muscle following modified atmo-
sphere packaging.Meat Sci41(3): 237–250.
Lanari MC et al. 2002. Pasture and grain finishing affect the color
stability of beef.J Food Sci67: 2467–2473.
Ledward DA. 1984. Haemoproteins in meat and meat products.
In: DA Ledward (ed.)Developments in Food Proteins. Applied
Science, London, pp. 33–68.
Ledward DA. 1992. Colour of raw and cooked meat. In: DA Led-
ward el al. (eds.)The Chemistry of Muscle Based Foods.The
Royal Society of Chemistry, Cambridge, pp. 128–144.
Lee BJ et al. 1998. Antioxidant effect of carnosine and phytic acid
in a model beef system.J Food Sci63: 394–398.
Lee S et al. 2003. Oxymyoglobin and lipid oxidation in yellowfin
tuna (Thunnus albacares)loins.J Food Sci68(5): 1164–1168.
Lehninger AL. 1981.Bioqu ́ımica. Las bases Moleculares de la
Estructura y Duncion Celular ́. Omega, Barcelona, pp. 230–233.
Lien R et al. 2002. Effects of endpoint temperature on the internal
color of pork patties of different myoglobin form, initial cooking
state, and quality.J Food Sci67(3): 1011–1015.
Little AC et al. 1979. Color assessment of experimentally pigmented
rainbow trout.Col Res Appl4(2): 92–95.
Lombardi-Boccia G et al. 2002. Total, heme and non-heme iron in
raw and cooked meats.J Food Sci67: 1738–1741.
Lorient D. 1982. Propiedades funcionales de las prote ́ınas de origen
animal. In: CM Bourgeois, P Le Roux (eds.)Prote ́ınas Animales.
El Manual Moderno, M ́exico, pp. 215–225.
Lozano D. 2006. A new approach to appearance characterization.
Color Res Appl31(3): 164–167.
MacDougall DB. 1982. Changes in the colour and opacity of meat.
Food Chem9(1/2): 75–88.
Mancini RA et al. 2003. Reflectance at 610 nm estimates oxymyo-
globin content on the surface of ground beef.Meat Sci64:
157–162.
Mancini RA et al. 2004 Ascorbic acid minimizes lumbar vertebrae
discoloration.Meat Sci68(3): 339–345.
Mancini RA et al. 2010. Effects of lactate and modified atmospheric
packaging on premature browning in cooked ground beef patties.
Meat Sci85: 339–346.
Mercier Y et al. 1998. Effect of dietary fat and vitamin E on colour
stability and on lipid and protein oxidation in turkey meat during
storage.Meat Sci48(3/4): 301–318.
Millar SJ et al. 1996. Some observations on the absorption spectra
of various myoglobin derivatives found in meat.Meat Sci42(3):
277–288.

Miller DK et al. 1994a. Dietary iron in swine rations affects non-
heme iron and TBARS in pork skeletal muscles.J Food Sci59:
747–749.
Miller DK et al. 1994b. Lipid oxidation and warmed-over aroma in
cooked ground pork from swine fed increasing levels of iron.J
Food Sci59: 751–756.
Min B, Ahn DU. 2005. Mechanism of lipid peroxidation in meat
and meat products—a review.Food Sci Biotech14: 152–163.
Minguez-Mosquera MI. 1997. Clorofilas y carotenoides en tec- ́
nolog ́ıa de alimentos. Sevilla: Secretariado de publicaciones de
la Universidad de Sevilla, pp. 15–17.
Moller JKS et al. 2003. Spectral characterisation of red pig-
ment in Italian-type dry-cured ham. Increasing lipophilicity dur-
ing processing and maturation.Eur Food Res Technol216(4):
290–296.
Montero P et al. 2001. Characterization of polyphenoloxidase of
prawns (Penaeus japonicus). Alternatives to inhibition: additives
and high pressure treatment.Food Chem75: 317–324.
Moss BW. 1992. Lean meat, animal welfare and meat quality. In:
DA Ledward el al. (eds.)The Chemistry of Muscle Based Foods.
The Royal Society of Chemistry, Cambridge, pp. 62–76.
Nagababu E, Rifkind JM. 2000. Reaction of hydrogen peroxide with
ferrylhemoglobin: superoxide production and heme degradation.
Biochem9: 12503–12511.
Nash DM et al. 1985. Pink discoloration in broiler chicken.Poult
Sci64: 917–919.
Neubauer H, G ̈otz F. 1996. Physiology and interaction of nitrate
and nitrite reduction inStaphylococcus carnosus.J Bacteriol
178: 2005–2009.
Ngoka DA, Froning GW. 1982. Effect of free struggle and pres-
laughter excitement on color of turkey breast muscles.Poult Sci
61: 2291–2293.
Niewiarowicz A et al. 1986. Myoglobin and haemoglobin content in
the meat of different types of poultry.Fleischw66: 1281–1282.
Numata M, Wakamatsu J. 2003. Natural red pigments and foods and
food materials containing the pigments. Patent. WO 03/063615
A1.
Ogawa M et al. 1984. On physiological aspects of black spot ap-
pearance in shrimp.Bull Jap Soc Sci Fish50(10): 1763–1769.
Ohshima T et al. 1988. Influences of haeme pigment, non-haeme
iron, and nitrite on lipid oxidation in cooked mackerel meat.Bull
Jap Soc Sci Fish54(12): 2165–2171.
Oka H. 1989. Packaging for freshness and the prevention of discol-
oration of fish fillets.Pack Technol Sci2(4): 201–213.
Osborn HM et al. 2003. High temperature reduction of metmyo-
globin in aqueous muscle extracts.Meat Sci65: 631–637.
Pagan-Moreno MJ et al. 1998. The evolution of colour parameters ́
during “chorizo” processing.Fleischwt78(9): 987–989.
Park JW, Morrisey MT. 1994. The need for developing the surimi
standar. In: G Sylvia et al. (eds.)Quality Control and Quality
Assurance Seafood. Oregon Sea Grant, Corvallis, OR, p. 265.
Parks S et al. 2008. Nitrate and nitrite in Australian leafy vegetables.
Austral J Agric Res59: 632–638.
Parolari G et al. 2003. Extraction properties and absorption spectra
of dry cured hams made with and without nitrate.Meat Sci64(4):
483–490.
Perez-Alvarez JA. 1996. Contribuci ́ on al estudio objetivo del color ́
en productos carnicos crudo-curados. PhD Thesis. Universidad ́
Politecnica de Valencia, Valencia, Spain, p. 210. ́
Free download pdf