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By C O Chichester, E. M. Mrak, G. F. Stewart

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1 % Ascorbic acid. . . . . . . . . . . . . . . . 02% Commercial liquid smoke preparation. . . . . 2 0 . 0 Ascorbic acid and smoke preparation. . . . . . . . 5 . 9 30 BETTY M. WATTS When antioxidants are introduced into meats with the aid of special solvents or emulsifying agents, it is obviously necessary to test the added dispersing agent not only for toxicity but also for effect on rancidity and discoloration.

And Wright, S. B. 1952. Antioxidants and food preservation. Food Technol. 6, 302. Bickoff, E. , Coppinger, G. , Livingston, A. , and Campbell, T. W. 1952. Pyrogallol derivatives as antioxidants for carotene. J . Am. Oil Chemists’ SOC. 29, 51. Black, H. C. 1950. Gum guaiac treatment. U. S. patent 2,529,446. Bodansky, 0 . 1951. Methemoglobinemia and methemoglobin producing compounds. Pharmacol. Revs. 3, 144. , and Williams, R. 1943. Study of the inhibiting actions of propyl gallate and certain other trihydric phenols on the autoxidation of animal and vegetable oils.

Further investigation of the formation, stability to oxidation, and other properties of compounds of methemoglobin with oxides of nitrogen 20 BETTY M. ” The oxidation products of nitric oxide hemoglobin are the same as those from hemoglobin. 3. Derivatives of myoglobin of importance in meats. In the outer circle are represented the insoluble hemochromogens obtained by coagulation. Only in the case of the cured meat pigment is the denatured compound red. Dotted portions represent possible intermediates between metmyoglobin and the cured meat pigment.

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