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Bakit kaya? Pink o Pula ang Tocino
Mahilig ka ba sa mga silog meals? Nagtataka ka ba kung bakit yung kulay ng karne na kasama dito, tulad ng tocino, corned beef at sausages, ay pink or red? Alamin sa episode na ito, ang tungkol sa mga cured meats dito sa Pilipinas at kung safe ba ito kainin.
Podcast intro theme music: from Transistor.fm
Outro theme music: Cantina Rag by Jackson F. Smith
https://freemusicarchive.org/home
FNRI Pinggang Pinoy: https://www.fnri.dost.gov.ph/index.php/tools-and-standard/pinggang-pinoy
References:
Benedict, R. (1980). Biochemical Basis for Nitrite-Inhibition of Clostridium botulinum in Cured Meat. Journal of Food Protection, 43(11), 877-891. https://doi.org/10.4315/0362-028X-43.11.877
Hernández, J. D., Castell, A., Guillén, I., Vizcaíno, P., & Viñas, P. (2021). Toward Nitrite-Free Curing: Evaluation of a New Approach to Distinguish Real Uncured Meat from Cured Meat Made with Nitrite. Foods, 10(2), 313. https://doi.org/10.3390/foods10020313
Savell, J.W. (2020, October). Texas A&M University. Meat Science: Meat Color. https://meat.tamu.edu/ansc-307-honors/meat-color/
Schweihofer, J. (2014, October 21). Cured meat color: Part 3. Michigan State University Extension. Retrieved from https://www.canr.msu.edu/news/cured_meat_color_part_3#:~:text=The%20nitrosylhemochrome%20is%20a%20pink,exposed%20to%20air%20and%20light
Zhang, Y., Zhang, Y., Jia, J., Peng, H., Qian, Q., Pan, Z., & Liu, D. (2022). Nitrite and nitrate in meat processing: Functions and alternatives. Current Research in Food Science, 6, 100470. https://doi.org/10.1016/j.crfs.2023.100470
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By thebkpodcastphMahilig ka ba sa mga silog meals? Nagtataka ka ba kung bakit yung kulay ng karne na kasama dito, tulad ng tocino, corned beef at sausages, ay pink or red? Alamin sa episode na ito, ang tungkol sa mga cured meats dito sa Pilipinas at kung safe ba ito kainin.
Podcast intro theme music: from Transistor.fm
Outro theme music: Cantina Rag by Jackson F. Smith
https://freemusicarchive.org/home
FNRI Pinggang Pinoy: https://www.fnri.dost.gov.ph/index.php/tools-and-standard/pinggang-pinoy
References:
Benedict, R. (1980). Biochemical Basis for Nitrite-Inhibition of Clostridium botulinum in Cured Meat. Journal of Food Protection, 43(11), 877-891. https://doi.org/10.4315/0362-028X-43.11.877
Hernández, J. D., Castell, A., Guillén, I., Vizcaíno, P., & Viñas, P. (2021). Toward Nitrite-Free Curing: Evaluation of a New Approach to Distinguish Real Uncured Meat from Cured Meat Made with Nitrite. Foods, 10(2), 313. https://doi.org/10.3390/foods10020313
Savell, J.W. (2020, October). Texas A&M University. Meat Science: Meat Color. https://meat.tamu.edu/ansc-307-honors/meat-color/
Schweihofer, J. (2014, October 21). Cured meat color: Part 3. Michigan State University Extension. Retrieved from https://www.canr.msu.edu/news/cured_meat_color_part_3#:~:text=The%20nitrosylhemochrome%20is%20a%20pink,exposed%20to%20air%20and%20light
Zhang, Y., Zhang, Y., Jia, J., Peng, H., Qian, Q., Pan, Z., & Liu, D. (2022). Nitrite and nitrate in meat processing: Functions and alternatives. Current Research in Food Science, 6, 100470. https://doi.org/10.1016/j.crfs.2023.100470