Concepedia

Curing-induced Color Changes

Curing-Induced Color Changes is a chemical and physical phenomenon in meat science characterized by the transformation of myoglobin pigments into stable, cured meat pigments such as nitrosomyoglobin, resulting in the distinctive reddish-pink color of cured meats.

73

Publications

3.2K

Citations

239

Authors

81

Institutions

Publications per year

2017–2026

18

Parents

Publications

73

Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process

Jorge Ruiz, J. Ventanas, Ramón Cava et al. · Meat Science · 1999 · 251 citations

, , +15

Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation

Xue Zhang, Baohua Kong, Youling L. Xiong · Meat Science · 2007 · 133 citations

, , +16

Reactions of nitrite in meat

R. G. Cassens, Marion L. Greaser, Takahiro Ito et al. · 1979 · 121 citations

, , +16

Contribution of nitrite and nitrate to the colour and flavour of cured meats

Douglas B. MacDougall, Donald S. Mottram, Douglas N. Rhodes · Journal of the Science of Food and Agriculture · 1975 · 112 citations

, , +14

An innovative curing process with plasma‐treated water for production of loin ham and for its quality and safety

Hae In Yong, Jooyoung Park, Hyun‐Joo Kim et al. · Plasma Processes and Polymers · 2017 · 89 citations

, , +14

1–5 of 73

Authors

239

  1. FS
    Fereidoon Shahidi

    Memorial University of Newfoundland, Canada

    6 publications · 245 citations

    6

    h-index

  2. LL
    Levente L. Diósady

    University of Toronto, Canada

    4 publications · 128 citations

    4

    h-index

  3. RB
    Ronald B. Pegg

    University of Georgia, United States

    4 publications · 158 citations

    4

    h-index

  4. LR
    L.J. Rubin

    University of Toronto, Canada

    4 publications · 128 citations

    4

    h-index

  5. GA
    Gary A. Sullivan

    University of Nebraska–Lincoln, United States

    3 publications · 111 citations

    3

    h-index

1–5 of 239

Institutions

81

  1. Memorial University of Newfoundland

    St. John's, Canada

    4 h-index

    8 publications

    316 citations

  2. University of Toronto

    Toronto, Canada

    3 h-index

    11 publications

    377 citations

  3. University of Nebraska–Lincoln

    Lincoln, United States

    3 h-index

    10 publications

    401 citations

  4. Universidad de Extremadura

    Badajoz, Spain

    3 h-index

    11 publications

    1.4K citations

  5. University of Hohenheim

    Stuttgart, Germany

    2 h-index

    5 publications

    140 citations

  6. University of Copenhagen

    Copenhagen, Denmark

    2 h-index

    6 publications

    332 citations

  7. Korea Advanced Institute of Science and Technology

    Daejeon, South Korea

    2 h-index

    5 publications

    367 citations

  8. Chungnam National University

    Daejeon, South Korea

    2 h-index

    2 publications

    139 citations

1–8 of 81

Venues

  1. Journal of Food Science

    JFS · 13 publications · 505 citations

    12

    h-index

  2. Meat Science

    7 publications · 646 citations

    7

    h-index

  3. Food Chemistry

    6 publications · 244 citations

    6

    h-index

  4. Journal of the Science of Food and Agriculture

    6 publications · 290 citations

    6

    h-index

  5. European Food Research and Technology

    4 publications · 103 citations

    4

    h-index

1–5