Advances in the technology of nitrite use and consideration of alternatives
1979
Sebranek, Joseph G.
Developments in the use of nitrite for curing meat are traced and the recent shift in technological emphasis due to questions about the safety of nitrite is discussed. Two approaches for reduction of residual nitrite are: 1) modification of processing; and 2) consideration of potential substitutes. Lowering the amounts of nitrite used in processing reduces its effect against C. botulinum. Lowering the pH, changing temperatures, vacuum mixing, and tumbling are being researched as possible answers. Sorbate products are the most promising substitutes for nitrite. Hundreds of compounds have been studied as possible substitutes for nitrite. The major problem is control of C. botulinum. A recent approach is the use of reduced levels of nitrite with nitrosamine inhibitors (such as ascorbate, erythorbate and alpha-tocopherol) or with a C. botulinum inhibitor (such as para-hydroxybenzoic acid esters).
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library