Nitrite content in Cuban smoked meat products
1985
Garcia-Roche, M.O. | Becquer, A. | Carrera, J.A. | Dominguez, A. | Pujals, P. | Bernal, E. | Izquierdo, L.
The nitrite content in 497 samples of three types of smoked pork meat products (Ham, cutlet and shoulder), from five Cuban provinces, was determined by spectrophotometry. The average values found in the three types of products were significantly lower (p0,01) than the national tolerance limit (200 mg/Kg). Moreover, in smoked ham and cutlet the mean contents were significantly lower than the tolerance limited proposed by the Health Minitry (125 mg/Kg), but not in shoulder. The importance of reducing the nitrite residual levels and the tolerance limit for all types of meat products is concluded
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