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The colour of cooked cured pork. II.—estimation of the stability to light

✍ Scribed by H. C. Hornsey

Publisher
John Wiley and Sons
Year
1957
Tongue
English
Weight
436 KB
Volume
8
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

A method is presented for estimating the stability to light of the colour of cooked hams, enabling the complete fading curve to be obtained.

Some typical results obtained in presence and absence of air are considered.

For the routine examination of samples, it is suggested that the stability may be conveniently expressed as the percentage of pigment remaining after one hour's exposure at 100 foot‐candles under stated conditions.

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The colour of cooked cured pork. I.—Esti
The colour of cooked cured pork. I.—Estimation of the Nitric oxide-Haem Pigments
✍ H. C. Hornsey 📂 Article 📅 1956 🏛 John Wiley and Sons 🌐 English ⚖ 460 KB 👁 1 views

## Abstract A simple and rapid method is described for extracting and measuring the nitric oxide‐haem pigments present in cooked cured meat. Selective extraction as a nitric oxide‐haem‐acetone complex is achieved by the use of an acetone/water solvent. Other meat pigments are not extracted under t