Nitrite and nitrate: Great influences on colouring and shelf life
When added to meat products, nitrite and nitrate play very important roles
in colouring meat, but they also significantly influence the shelf life of meat
products. In cooked products, where fast colouring is required, nitride plays an
important role, but in cured and fermented products, like raw hams and dry
fermented sausages, nitrate is more important then nitride. The colouring and
curing process of raw fermented products, where nitrate is added, is slower and
takes more time during production.
This article can also be found at PPM, volume 2, no. 3
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