Effects of ribose, xylose and arabinose on colour formation in processed meat products

The effects of ribose, xylose and arabinose on colour formation of meat products processed by emulsion curing were investigated in an aqueous model system under anaerobic conditions. Ribose markedly enhanced the colour forming ability, nitrite decomposition and reducing ability, depending upon its initial concentration; and xylose and arabinose exhibited some promoting effects on them. The colour promoting effects of ribose, xylose and arabinose increased with a rise in pH, in agreement with the results for reducing ability. This suggested that the reducing ability of ribose, xylose and arabinose plays a key role in promoting colour formation of meat products in emulsion curing.