Technological and health aspects of using nitrite in meat industry
1994
Polic, M. (Jugoslovenski institut za tehnologiju mesa, Beograd (Yugoslavia))
Historically, nitrite is additive - as well as sodium chloride - used in meat industry for many decades. During this period, advantages of using nitrite in meat products are defined, scientifically and practically. Besides these positive characteristics, it is proved a negative influence of this additive, because of the fact, that it can form carcinogenic N-nitrosoamine. Because of this, there are many scientific discussions on further allowance of nitrite use. On the basis of conclusions of numerous studies, the author tries to find the answer if the nitrite, as additive in meat industry, is necessary.
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