The role of nitrite in the production of canned cured meat products
1978
Lechowich, R.V. | Brown, W.L. | Deibel, R.H. | Somers, I.I.
An overview of the role of nitrite in meat preservation focuses on how meats are cured, canned cured meat safety, incidence of spores and spore growth. Factors that affect the safety of canned cured meats include the heating process, residual nitrite, sodium chloride, pH of the meat, storage temperature, number of C. botulism spores initially present, and other interrelated factors. Each of these factors is examined, and sources of research data and literature reviews are named. Tables show related information.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library