Role of Nitrite in Processed Meat Products and its Degradation during their Storage

This paper represents analytical data of nitrite levels obtained from experimental work done on samples of processed meat taken from a meat processing plant in Tirana. Nitrite is added to sausages and hams and other meat products to preserve and keep them free from dangerous bacteria. Among the aims...

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Bibliographic Details
Published in:Albanian journal of agricultural sciences 2014-01, p.511
Main Authors: Boci, Ilirjana, Ziu, Elda, Bardhi, Gentiana
Format: Article
Language:English
Subjects:
Consumers
Curing
Food
Heat
Meat processing
Meat products
Meat quality
Microorganisms
Nitrates
Nitric oxide
Packaging
Poisons
Salt
Sodium
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Summary:This paper represents analytical data of nitrite levels obtained from experimental work done on samples of processed meat taken from a meat processing plant in Tirana. Nitrite is added to sausages and hams and other meat products to preserve and keep them free from dangerous bacteria. Among the aims are preventing botulism, a dangerous food poison. But it's also important to use the smallest possible amount of nitrite as a preservative because nitrite in meat can also form nitrosamines, which can damage human health. That's why the role of nitrite in processed meat and its conformance to the recommended levels of new EC Regulations are given in the introductory part of this paper. Different kinds of meat products are taken and tested to evaluate the influence of various parameters (storage time, time until to the end consumers, various kinds of packing) in the degradation rate of ingoing nitrite.
ISSN:2218-2020