𝔖 Bobbio Scriptorium
✦   LIBER   ✦

The colour of cooked cured pork. III.—Distribution and relationship of pigments, pH and cysteine

✍ Scribed by H. C. Hornsey

Publisher
John Wiley and Sons
Year
1959
Tongue
English
Weight
727 KB
Volume
10
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

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

The colour of cooked cured pork. II.—est
The colour of cooked cured pork. II.—estimation of the stability to light
✍ H. C. Hornsey 📂 Article 📅 1957 🏛 John Wiley and Sons 🌐 English ⚖ 436 KB 👁 1 views

## 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 st