• Corpus ID: 29861722

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

@inproceedings{Luecke2008ManufactureOM,
  title={Manufacture of meat products without added nitrite or nitrate - quality and safety aspects.},
  author={Fk. Luecke and Daina Kārkliņa and Petras Rimantas Venskutonis and Raivo Vokk and Roland Verh{\'e} and F. K. Lucke and Pēteris Kūka and L. V. Rukshan and A. G. Shleikin},
  year={2008}
}
There is increasing interest in meat products processed with less or no additives. This applies particularly to ‘organic’ meat products. The use of nitrite in the processing of organic meats has been discussed controversially for many years. It is a synthetic chemical with toxicological concern but because of its effect on appearance and flavour of meat products, marketing of nitrite-free sausages and hams proved to be difficult. Moreover, nitrite contributes to the safety and shelf life of… 

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