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| Recent Progress in the Research of Zinc Protoporphyrin IX Formation in Nitrite-Free Dry-Cured Meat Products |
| HU Hong-hai;ZHANG Hong |
| Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China |
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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.
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2014, Vol. 28 
