Fading of cured meats may be due to insufficient ________________ in the cure
or exposure to _______________________.
Greening of acid-cured meat products is due to __________ __________, which
is due to an excess of nitrite in the cure.
Dilute solutions of hydrogen peroxide will cause a ___________ or ___________
of a cured meat surface.
Bacterial greening of sausages is due to the following genera of microorganisms:
Green cores of bacterial origin are seen rather commonly in larger sausages. A
common microorganism associated with green cores in sausages is __________
Oxymyoglobin is due to the _________________________ of myoglobin.
List the normal colors of the following fresh meat pigments:
a. Myoglobin --________________________________________.
b. Oxymyoglobin --_____________________________________.