Three experiments were conducted to estimate the effect of nitrates (50 ppm) and nitrites (3 ppm) on the development of pink discoloration in the flesh of cooked broiler carcasses. Significant color development occurred when carcasses were held for more than 3 days at 4 C in water or ice containing 3 ppm nitrite or 50 ppm nitrate. Poultry processing plants should ensure that their water supply contain minimal amounts of nitrates and nitrites to avoid this problem.
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NASH et al. (1985) studied this question.
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