Nitrite Curing of Meat : The N-Nitrosamine Problem and Nitrite Alternatives

role of nitrite in revealing the desired and unique flavor of cured products, perhaps by suppressing the formation of lipid oxidation products was another development in revealing other properties of nitrite. Above all, the antimicrobial role of nitrite, together with salt, had a major influence on the popularity of nitrite/nitrate in food preservation. This book provides a review of the desirable attributes which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage, i.e., the presence of N-nitrosoamines. In addition, solutions for the curing of meat without the use of nitrite are presented. An examination of a multicomponent nitrite-free curing system entailing the color, flavor, and microbial protection of such a system is given. [Publisher's Text]

512554 characters.