Abstract：This paper systematically reviews recent progress in the research of zinc protoporphyrin IX formation in nitrite-free dry-cured meat products. Zinc protoporphyrinⅨis the principal red pigment in dry cured meat products without nitric, and its formation has been considered closely related to processing conditions. Under optimized process parameters zinc protoporphyrinⅨformation can be promoted in meat products, but its formation mechanism remains to be further elucidated.
胡宏海；张泓. 无硝干腌肉制品中锌-原卟啉Ⅸ形成的研究进展[J]. 肉类研究, 2014, 28(5): 37-40.
HU Hong-hai;ZHANG Hong. Recent Progress in the Research of Zinc Protoporphyrin IX Formation in Nitrite-Free Dry-Cured Meat Products. Meat Research, 2014, 28(5): 37-40.
2014, Vol. 28 
