Biological and synthetic materials for development of cured pork color
1984
Ibarra, P.I. | Paras, V.O. | Arganosa, F.C.
Generally, the synthetic colors used were stable in vitro and in vivo conditions. There was however a difficulty of distributing the colors in the cured meat. Commercial and laboratory angkak and pimienton extracts incorporated in the pump and cover pickles developed acceptable cured pork color but cured loins with these colors had lower gross quality than the control. Alugbati (Basella rubea Linn), atchuete (Vixa orellana) and "grana" extracts discolored in in vivo and in vitro when subjected to chiller, smokehouse and oven conditions
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