ABSTRACT
Contents 7.1 Introduction ................................................................................................................... 130 7.2 Colorants in Poultry and Meat Processing ..................................................................... 130
7.2.1 Natural Processed Meat Color: Curing .............................................................. 130 7.2.1.1 Curing Process Reactions ..................................................................... 130 7.2.1.2 Problems Associated with Curing ........................................................ 130
7.3 Colorants ........................................................................................................................131 7.3.1 Colorant Regulation ............................................................................................132 7.3.2 Colorant Analysis ................................................................................................133
