Nitrite curing of meat : the N-nitrosamine problem and nitrite alternatives
Meat has been treated for centuries with rock salt as a means of 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, ie, the presence of N-nitrosoamines.
Print Book, English, ©2000
Food & Nutrition Press, Trumbull, Conn., ©2000
vii, 268 pages : illustrations ; 24 cm.
1. Introduction. 2. History of the Curing Process. 3. The Color of Meat. 4. Oxidative Stability of Meat Lipids. 5. Flavor of Meat. 6. Meat Microbiology. 7. The Fate of Nitrite. 8. Potential Health Hazards of Nitrite. 9. Possible Substitutes for Nitrite. Glossary. Index