Nitrite Curing of Meat
The N-Nitrosamine Problem and Nitrite Alternatives
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ISBN-13:
9780917678509
Veröffentl:
2004
Erscheinungsdatum:
27.12.2004
Seiten:
280
Autor:
Ronald B Pegg
Gewicht:
589 g
Format:
240x161x20 mm
Sprache:
Englisch
Beschreibung:
Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing process was nitrite. Soon after the role of nitrite as a meat curing agent was revealed, government regulators placed guidelines on the level of nitrite and nitrate permitted for use in cured meat formulations. In the late 1960s and early 1970s, the development of the so-called "nitrite problem" surfaced because of the detection of N-nitrosamines in processed meats.
1. Introduction2. History of the Curing Process3. The Color of Meat4. Oxidative Stability of Meat Lipids5. Flavor of Meat6. Meat Microbiology7. The Fate of Nitrite8. Potential Health Hazards of Nitrite9. Possible Substitutes for NitriteGlossary Index
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