| abstract |
It is found out that natural red pigments can be obtained from hemoglobin and myoglobin derivatives having zinc protoporphyrin as the metalloporphyrin moiety. By using these natural red pigments in producing cattle meat products, whale meat products, fish meat products and fish paste products, products being stable against oxidation and having a favorable color tone can be obtained without resort to any coloring agents such as nitrous acid salts. |