By C O Chichester, E. M. Mrak, G. F. Stewart
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Brooks, J. 1935. The oxidation of hemoglobin to methemoglobin of oxygen. 11. The relation between the rate of oxidation and the partial pressure of oxygen. Proc. Roy. Soc. (London) B118, 560. Brooks, J. 1936. Oxygen uptake of pork and bacon. A factor in the production and preservation of the colour of bacon. J . Chem. Ind. 66, 12T. Brooks, J. 1938. Color of meat. Food Research 3, 75. , and Ayres, J. C. 1952. Preservative effect of various concentrations of curing salts in comminuted pork. Food Technol.
1 %. The antioxidants were dissolved in alcohol, which in turn was mixed with hot fat and added to the cooked meat. Morgan and Watts (1948) made use of the natural antioxidants present in soybean flour as well as added gum guaiac, tocopherol, and ascorbic acid t o protect dehydrated pork scrapple. Lineweaver et al. (1952) added a commercial antioxidant preparation consisting of 20% BHA, 6% propyl gallate, and 4 % citric acid in 70 % propylene glycol to the water in which turkeys were cooked before preservation as the frozen creamed product.
Doegey, J. L. 1943. Method for incorporating gum guaiac in fats. U. S. patent 2,308,912. Dubois, C. , and Tressler, D. K. 1943. Seasonings, their effect on maintenance of quality in storage of frozen ground pork and beef. Proc. Inst. Food Technol. p. 202.
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