Changes of nitrite and nitrate contents in meat products without the addition of color former.

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This paper discusses the changes of nitrite and nitrate in various animal meats (pork, chicken and rabbit), meat cuts (loin, shoulder and leg) and meat products during processing. Both of the nitrite content of 0.07-0.09ppm and the nitrate content of 1.57-5.54ppm in the raw meat were very small amount and the distribution of their contents in meat cuts showed not much difference.<BR>Although curing showed an increase of nitrite and nitrate contents during the addition of spices, nitrite and nitrate contents were also found to increase during such processings as drying, smoking and steamcooking without the addition of color former.<BR>The distribution of nitrite contents of ham products was then measured and nitrite contents of ham products were greater in the outer (0.62ppm) than the inner portion (0.28ppm) of the ham.<BR>When concentration of nitrite salt in pickle was varied from 0 to 500ppm, an increase of nitrite residual content in meat products was also observed. Addition of nitrite at 50ppm concentration brought bright red color to meat products
日本食品保蔵科学会の論文