• Published 2003

Nitrite , Sorbate and pH Interaction in Cured Meat Products

  title={Nitrite , Sorbate and pH Interaction in Cured Meat Products},
During the past decade, an increased concern has been generated with regard to nitrite consumption by humans. The use of nitrite in meat curing has been challenged extensively. As was reported by Cassens et al. (1979) the concerns over the use of nitrite in cured meats include the possible production of nitrosamines; the presence of nitrite itself; and the unknown. It is not the purpose of this paper to dwell on the subject of nitrosamines or the health implications of nitrite consumption by… CONTINUE READING


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