Safety and sensory aspects of nitrite alternatives in meat curing. From: Canadian Chemical News | Date: February 1, 1991| Author: Pegg, Ronald B.; Shahidi, Fereidoon | COPYRIGHT 1991 Chemical Institute of Canada. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group.Copyright information

Safety and Sensory Aspects of Nitrite Alternatives in Meat Curing

Nitrite is an important meat preservative. Its incidental use dates back to ancient times and as early as 3000 BC in Mesopotamia. Rock salt was used for meat preservation and nitrate impurities present were reduced to nitrite by the post-mortem reducing activity of the muscle tissues. Regulated use of nitrite, as such, has been practiced since the mid-1920s to ensure the safety of products, and prevent food p...