Nitrite Curing of Meat
The N-Nitrosamine Problem and Nitrite Alternatives
Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing process was nitrite. Soon after the role of nitrite as a meat curing agent was revealed, government regulators placed guidelines on the level of nitrite and nitrate permitted for use in cured meat formulations. In the late 1960s and early 1970s, the development of the so-called nitrite problem surfaced because of the detection of N-nitrosamines in processed meats. A major technical advance in…
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Produktdetails
Weitere Autoren: Pegg, Ronald B.
- ISBN: 978-0-470-38486-2
- EAN: 9780470384862
- Produktnummer: 13923885
- Verlag: Wiley-Blackwell
- Sprache: Englisch
- Erscheinungsjahr: 2008
- Seitenangabe: 280 S.
- Plattform: PDF
- Masse: 14'028 KB
Über den Autor
Ronald B. Pegg, Ph.D.,Saskatchewan Food Product Innovation Program, Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada, and Fereidoon Shahidi, Department of Biochemistry, Memorial University of Newfoundland, St. John's, NF, A1B 3X9, Canada.
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