Method for developing a red color in cured meat

• 1. 一种松板肉的制备方法及用于该制备方法的腌制料液 [P] . 中国专利： CN103989194A . 2014-08-20
• 2. 一种基于立方Ia3d结构介孔碳的电化学传感器检测腌制肉中亚硝酸盐的方法 [P] . 中国专利： CN113138216A . 2021-07-20
• 3. Method for developing a red color in cured meat [P] . 美国专利： US4728518A . 1988-03-01

  机译： 在腌制肉中显红色的方法

• 4. METHOD OF RAPIDLY DEVELOPING AND STABILIZING THE CURED COLOR IN COMMINUTED MEAT AND COMPOSITION THEREFOR [P] . 美国专利： US3560222A . 1971-02-02

  机译： 快速开发和稳定碎肉中凝结色的方法及其组成

• 5. COMPOSITION FOR FORMING COLORED CURED FILM, COLORED CURED FILM, METHOD FOR FORMING COLORED CURED FILM, AND METHOD FOR MANUFACTURING DISPLAY ELEMENT [P] . 日本专利： JP2017088667A . 2017-05-25

  机译： 用于形成彩色胶卷的组合物，用于形成彩色胶卷的膜，用于形成彩色胶卷的方法以及用于制造显示元件的方法

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• 2. Mycotoxins in Chinese Traditional Cured Meats: A Review [J] . Lili JI, Dan HE, Benting HUANG, 农业生物技术：英文版 . 2020,第002期
• 3. Different methods to identify yeast population associated with dry-cured lacon, a traditional meat product from North-West of Spain [C] . Garrido-Bailon E., Fernandez B., Garcia G., ICoMST 2011;International conference of meat science and technology . 2012
• 4. The Potential Role of Nitrite-Embedded Film Technology in Extending the Color Stability and Shelf Life of Alternatively-Cured Meat Products [D] . Cropp, Michael Stephen 2018
• 5. Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing [O] . Samooel Jung, Hyun Joo Kim, Sanghoo Park, 2015
• 6. Augmentation of Cooked Cured Meat Color by Nitrosohemoglobin Prepared from Cattle Blood [O] . Ryoichi SAKATA, Naoko YOSHIDA, Hidetoshi MORITA, 1993

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