ReviewFood science of animal resources2025
Zinc Protoporphyrin IX in Meat and Meat Products: Formation, Application, and Future Perspectives.
Review in Food science of animal resources, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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3 authors.
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Abstract
Zinc protoporphyrin IX (ZnPP) is a naturally occurring metalloporphyrin that imparts a bright red color to nitrite-free dry-cured meat products such as Parma ham. This review explores the chemical structures, spectral characteristics, and mechanisms of ZnPP formation in meat products. ZnPP exhibits distinct absorption peaks in the Soret and Q bands, as well as a characteristic fluorescence emission peak at 590 nm. Its formation involves complex biochemical processes, including endogenous enzymatic, non-enzymatic, and bacterial enzymatic pathways. Various factors influence ZnPP formation, such as pH, muscle fiber type and meat composition, processing temperature and time, oxygen levels, and the presence of nitrites. ZnPP offers significant advantages for nitrite-free meat products by providing a stable red color without the associated health risks of
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