Nitrite formation from vegetable sources and its use as a preservative in cooked sausage.

Abstract

BACKGROUND Due to the potential health risk associated with nitrites, nitrite alternatives from natural sources in meat products have been investigated. We compared the nitrate contents of young radish, lettuce and commercial vegetable powder (cabbage and Chinese cabbage). We also investigated the effect of incubation time and salt addition on vegetable… (More)
DOI: 10.1002/jsfa.7974

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6 Figures and Tables