Capacity of skeletal muscle for the formation of nitrosylhaemoproteins during the curing of meat

dc.contributor.author	Λουγκοβόης, Βλαδίμηρος Π.	el
dc.contributor.author	Houston, Thomas W.	en
dc.date.accessioned	2015-05-28T10:37:59Z
dc.date.available	2015-05-28T10:37:59Z
dc.date.issued	2015-05-28
dc.identifier.uri	http://hdl.handle.net/11400/11325
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com/science/article/pii/0308814687900999#	el
dc.subject	skeletal muscle
dc.subject	Meat
dc.subject	Σκελετικός μυς
dc.subject	Nitrosylhaemoproteins
dc.subject	Κρέας
dc.title	Capacity of skeletal muscle for the formation of nitrosylhaemoproteins during the curing of meat	en
heal.type	journalArticle
heal.classification	Chemical technology
heal.classification	Food technology
heal.classification	Χημική τεχνολογία
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://skos.um.es/unescothes/C00565
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Χημική τεχνολογία
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.keywordURI	http://lod.nal.usda.gov/35050
heal.keywordURI	http://id.loc.gov/authorities/subjects/sh85082715
heal.identifier.secondary	DOI: 10.1016/0308-8146(87)90099-9
heal.identifier.secondary	ISSN: 03088146
heal.language	en
heal.access	campus
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων & Διατροφής. Τμήμα Τεχνολογίας Τροφίμων	el
heal.publicationDate	1987
heal.bibliographicCitation	Lougovois, V. P. and Houston, T. w. (1987). Capacity of skeletal muscle for the formation of nitrosylhaemoproteins during the curing of meat. "Food Chemistry", 24(4), 1987. pp 241-246. Available from: http://www.sciencedirect.com/science/article/pii/0308814687900999#. [Accessed 29/09/1986]	en
heal.abstract	The effects of total haem pigment content of pork muscle on the potential for the formation of nitric oxide pigment during curing are reported. A linear relationship between the amount of endogenous pigment present and yield of nitric oxide pigment was found. Although the conversion to nitric oxide pigment was far from complete, the reducing capacity of muscle was more than adequate to convert all the haemoprotein present to nitric oxide pigment. The role of myoglobin and haemoglobin in these conversions is discussed.	en
heal.journalName	Food Chemistry	el
heal.journalType	peer-reviewed
heal.fullTextAvailability	true