TITLE

Nitrates and Nitrites Found in Cured Meats: Naturally Debatable

PUB. DATE
May 2010
SOURCE
Environmental Nutrition;May2010, Vol. 33 Issue 5, p7
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
The article provides an answer to a question regarding nitrates and nitrites in cured meats.
ACCESSION #
49814796

 

Related Articles

  • Ask Sam.  // Good Housekeeping;Jan2014, Vol. 258 Issue 1, p68 

    The article provides an answer to a question on the presence of nitrates or nitrites in cold cuts or sandwich meats.

  • Chemical and biological study on the effect of yoghurt on most common consumed ready meat products. Amnah, M. A .Alsuhaibani // Journal of Applied Sciences Research;Mar2013, Vol. 9 Issue 3, p1426 

    This research occurred to estimate nitrite and nitrate in some ready meat products, investigate the chemical composition of sausage and basterma and also study the effect of consumption of yoghurt on the side effect of nitrite and nitrate at heavy consumed basterma and sausage. Thirty five male...

  • Et Ãœrünlerinde Nitrat-Nitrit Kullanımının Azaltılmasında Bitkisel Kaynakların Kullanım Olanakları. İrkin, Reyhan; Güldaş, Metin; Değirmencioğlu, Nurcan // Academic Food Journal / Akademik GIDA;Apr2012, Vol. 10 Issue 2, p125 

    Nitrate (NO3) and nitrites (NO2) are widely used in meat products to contribute the development of characteristic color, have an antioxidative activity, produce the typical flavor of cured meats, and inhibit the growth of spoilage bacteria and "Botulismus" toxication. However, next to the...

  • MERSÄ°N Ä°LÄ°NDE TÃœKETÄ°ME SUNULAN SALAM, SOSÄ°S VE SUCUKLARDAKÄ° KALÄ°NTÄ° NÄ°TRAT VE NÄ°TRÄ°T DÃœZEYLERÄ°NÄ°N BELÄ°RLENMESÄ°. Yalçın, Halil; Can, Ö. Pelin; Türkoğlu, Mustafa // GIDA / The Journal of FOOD;2012, Vol. 37 Issue 1, p33 

    This study was aimed to determine the levels of residual nitrate and nitrite of totally 150 meat products (50 pieces dry fermented sausages, 50 pieces salami and 50 pieces sausages) in Mersin province. The levels of residual nitrate and nitrite in salami, sausage and dry fermented sausage...

  • Nitrates and nitrites.  // A-Z of Food Safety;2007, p281 

    An encyclopedia entry for "Nitrates and nitrites" is presented. In order to retain the original colour of the meat, various combinations of nitrates and nitrites are used in the preservation of meat and in salting and pickling processes. Higher concentrations of nitrates found in canned goods...

  • Nitrosamine.  // A-Z of Food Safety;2007, p281 

    An encyclopedia entry for "Nitrosamine" is presented. These are chemical compounds which are formed when nitrates or nitrites used in the curing of meat react with compounds such as amines. Such reaction can cause a particular form of food poisoning. Evidence shows that many nitrosamines may be...

  • 'Meat' consumer needs. Escobar, M. // Store Brands;Dec2014, Vol. 36 Issue 12, p70 

    The article discusses what retailers should do to keep strong meat sales according to the April 2013 report "Meat and Poultry Trends in the U.S." from market research firm Packaged Facts. Topics covered include the need to eliminate nitrates and nitrites from processed meats due to the growing...

  • The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents. Aurora Marco; José Navarro; Mónica Flores // European Food Research & Technology;Jan2008, Vol. 226 Issue 3, p449 

    Abstract  The effects on the quality of dry fermented sausages of applying either a slow or rapid fermentation stage, and the addition of either nitrate or nitrite was studied. In the slow fermentation process, TBARS were higher in the batch made with nitrite than in the batch containing...

  • Influence de la Geologie du Milieu Sur les Caracteristiques Physico-chimiques de Quelques Petits Cours d'eau Naturels du sud de la côte d'ivoire (Afrique de l'ouest). Gueade, G. A.; Ouattara, A.; Edia, O. E.; Gourene, G. // European Journal of Scientific Research;Aug2009, Vol. 34 Issue 3, p384 

    The geological influence of substrate on the chemical properties of some natural small streams in southern Ivory Coast (Côte d'Ivoire) has been the subject of a study. In this context, fifteen stations divided into three geological substrates (Tertiary, Granitoïds and Birrimian) were...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics