The accumulation of unacceptably high levels of nitrite in vacuum packed back bacon

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Abstract
Summary: Backs from two bacon weight pigs, one of high ultimate pH and the other of normal ultimate pH, were slice cured with either nitrate free or nitrate containing brines and then stored in vacuum packs. Microbiological conditions likely to occur in chemically similar bacons produced by the traditional Wiltshire method were produced in half the packs using an inoculum from mature Wiltshire bacon sides. Changes in nitrite concentration were followed in the M. longissimus dorsi and in the total slice during storage at 5°C. Although the initial levels of nitrite and nitrate (where added) in the total slice were within currently permitted limits, rapid conversion of nitrate, and with little or no nitrite depletion produced 380 ppm NaNO2 within the first week of storage in the inoculated bacon from the high pHu pig. The implications of these findings with regard to commercial practice are discussed.

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