Manufacture of meat products without added nitrite or nitrate - quality and safety aspects.

摘要: There is increasing interest in meat products processed with less or no additives. This applies particularly to ‘organic’ products. The use of nitrite the processing organic meats has been discussed controversially for many years. It a synthetic chemical toxicological concern but because its effect on appearance and flavour products, marketing nitrite-free sausages hams proved be difficult. Moreover, contributes safety shelf life several However, this (antimicrobial) strongly depends type product may compensated, most by adapting conditions (e.g. lowering ripening temperatures raw sausages; F0 values shelf-stable cooked sausages). inhibitory oxidative deterioration fats – within limits compensated selection material limiting access oxygen. In dry long aging times, an acceptable red colour which shown consist zinc protoporphyrin IX (“Parma Ham Pigment”) obtained without curing agents. paper summarizes data recent studies, particular stability, gives recommendations safe little added.