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| Developing, Protecting and Defending the Color of Meat Product |
| Munire. Ibrahim;Shen Guo;Yunusjan.turahun |
| The Center for Disease Control and Prevention of Urumqi City,Xinjiang , China ,830002) Yunusjan.turahun(Collegeo fC hemistrya ndC hemicalE ngineering, Xinjiangn iversity,Urumqi,Xiniang, China,830046 |
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Abstract In this text introduced the color and luster of some kind of meat and discussed the pickle(nitrate and nitrite,temperature,pickle time,salt,pH,pigment,1ight), the heat treatment,antioxidant(Vitamin C,niacinamide,VitaminE ,free radicals terminates reagent,chelate, carnosine) and wrappage etc.some kind of factor influence to the color and luster of meat,as well as some method about developing,protecting and defending the color of meat product.
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Received: 20 October 2017
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2005, Vol. 19 
