Stabilized heme group from blood as an ingredient for meat products

Landbrug og biologi

• heme 100%
• meat products 95%
• ligands 84%
• ingredients 75%
• blood 54%
• nitrites 47%
• pigments 47%
• color 45%
• pyrazines 42%
• sausages 34%
• pyrrolidines 22%
• cured meats 21%
• piperidines 21%
• food colorants 21%
• processed meat 20%
• livestock and meat industry 18%
• animal products 18%
• carcinogens 16%
• extracts 16%
• storage conditions 15%
• absorbance 14%
• cooking 14%
• byproducts 14%
• emulsions 14%
• chemical derivatives 11%
• animals 6%
• temperature 6%
• testing 6%
• sampling 5%