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Determination of sodium nitrite residues in some cured meat products during chilling storage at +4°C [electronic resource].

By:

El-Bassuony, R. A

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Language: English Summary language: Arabic Description: P. 71-79Other title:

تقدير كمية نيتريت الصوديوم المتبقية فى بعض منتجات اللحوم أثناء فترة حفظها بالتبريد [Added title page title]

Uniform titles:

Veterinary medical journal, 2010 v.58 (1) [electronic resource].

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In: Veterinary Medical Journal 2010.v.58(1)Summary: Cured meats represent a large portion of the consumed processed meat products. These processed meats are attractive in their color, flavor, texture and are popular because they combine variety with convenience reliability. Despite its numerous benefits and multifunctional properties in processed meat products, nitrite has often been a source of concern due to its heath hazards. This study was conducted to investigate the level of sodium nitrite in some cured meat products during their chilling storage period. Results showed that the means (± S. E.) of the sodium nitrite residues (mg/kg) of the Bastrami, Salami, Luncheon, Sausag Smoked meat samples were (174.6 ± 9.27; 100.5 ±4.46; 116.9 ±4.12; 94.8 ±4.17.

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Cured meats represent a large portion of the consumed processed meat products. These processed meats are attractive in their color, flavor, texture and are popular because they combine variety with convenience reliability. Despite its numerous benefits and multifunctional properties in processed meat products, nitrite has often been a source of concern due to its heath hazards. This study was conducted to investigate the level of sodium nitrite in some cured meat products during their chilling storage period. Results showed that the means (± S. E.) of the sodium nitrite residues (mg/kg) of the Bastrami, Salami, Luncheon, Sausag Smoked meat samples were (174.6 ± 9.27; 100.5 ±4.46; 116.9 ±4.12; 94.8 ±4.17.

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