Webbing the pinking phenomenon in white poultry meat, re-searchers attempt to use pink-generating ligands such as nicotinamide and nitrite to induce pinking (Schwarz et Webb1 feb. 2004 · Samples exhibited pinking after cooking. a–g Bars with no common letters differ significantly (P < 0.05). Effect of treatment combinations on nitrosopigment in raw chicken breast fillets.
PINKING English meaning - Cambridge Dictionary
Webb1 maj 1985 · This pink condition is considered objectionable by consumers as it is frequently associated with undercooking of the meat or with improper bleeding at the time of slaughter. It has been demonstrated that the pigmentation of poultry meat may be affected by a number of different factors (Froning et ai, 1968, 1969a,b; Helmke and … Webb10 feb. 2024 · In chicken breast, pink color was detected visually and instrumentally at 1-ppm added nitrite. Pigment extraction detected nitrosylhemochrome at 2-ppm added … navy rowing team
Pink Discoloration in Cooked Broiler Chicken - ScienceDirect
Webb16 apr. 2004 · Pinking of TiO 2-pigmented PVC can be observed for profiles exposed to the mild environmental conditions of northern European countries.In a previous paper, the pinking phenomenon was accounted for at the molecular level by the formation of polyene sequences, which are not completely photooxidatively bleached in conditions of oxygen … Webb7 mars 2024 · One of the first hypotheses is that the pinking phenomenon may occur due to the slow dehydration of leucoanthocyanidins (flavan-3,4-diols) to their corresponding flavenes (flav-3-en-3-ol) under a highly reductive medium and then quick oxidation to their corresponding coloured flavylium cations (cyanidin) upon exposure to oxygen [ 10, 11 ]. Webb1 dec. 2003 · Factors that cause pinking, as well as other poultry meat color issues, have been comprehen- To whom correspondence should be addressed: … marks and spencer salisbury closing down