Studies on the structure and oxidation properties of extracted cooked cured meat pigment by four spectra

The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments

H. C. Hornsey · Journal of the Science of Food and Agriculture · 1956 · 867 citations

Food Analysis, Meat Quality, Food Chemistry +16

An infrared study of nitric oxide bonding to heme B and hemoglobin A. Evidence for inositol hexaphosphate induced cleavage of proximal histidine to iron bonds

John C. Maxwell, Winslow S. Caughey · Biochemistry · 1976 · 271 citations

Chemistry of Meat Pigments

Jay B. Fox · Journal of Agricultural and Food Chemistry · 1966 · 194 citations

Nutrition, Food Analysis, Altmetric Attention Score +20

A Zn–porphyrin complex contributes to bright red color in Parma ham

Jun‐ichi Wakamatsu, T. Nishimura, Akihito Hattori · Meat Science · 2003 · 138 citations

Biology, Zn–porphyrin Complex Contributes, Photochemistry +6

Evaluation of shelf life of cured, cooked, sliced turkey fillets and cooked pork sausages—‘piroski’—stored under vacuum and modified atmospheres at +4 and +10 °C

Efthimia S Pexara, J. Metaxopoulos, Eleftherios H. Drosinos · Meat Science · 2002 · 98 citations

Shelf Life, Turkey Fillets, Food Preservation +6