CHANGES IN RESIDUAL NITRITE IN SAUSAGE AND LUNCHEON MEAT PRODUCTS DURING STORAGE1
- 1 October 1973
- journal article
- Published by International Association for Food Protection in Journal of Milk and Food Technology
- Vol. 36 (10) , 515-519
- https://doi.org/10.4315/0022-2747-36.10.515
Abstract
Changes in residual nitrite content of 18 sausage products during storage for various lengths of time are reported. Most pre-packaged processed meats (storage temperature 5 ± 2 C) showed decreasing residual nitrite levels during storage. All dried meat products (storage temperature 24 ± 1 C) showed increasing residual nitrite levels during storage. Residual nitrite decreased with cooking for the three products evaluated.Keywords
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