Investigating the Effects of Pink-Generating Ligands on Enhancing Color Stability and Pigment Properties in Pork Sausage Model Systems Cured with Sodium Nitrite or White Kimchi Powder.

However, purge loss in cured pork sausages was highly significant with the addition of ligands ( p < 0.0001; Table 2 ), with cysteine treatment showing higher purge loss than histidine and nicotinamide treatments ( p < 0.05; Table 3 ).

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