02754nam 2200601Ia 450 991083015920332120230422045518.01-281-45029-497866114502980-470-38508-10-470-38486-7(CKB)1000000000687204(EBL)353508(OCoLC)297685778(SSID)ssj0000211444(PQKBManifestationID)11197053(PQKBTitleCode)TC0000211444(PQKBWorkID)10291925(PQKB)11442439(MiAaPQ)EBC353508(EXLCZ)99100000000068720420010208d2000 uy 0engur|n|---|||||txtccrNitrite curing of meat[electronic resource] the N-nitrosamine problem and nitrite alternatives /by Ronald B. Pegg and Fereidoon ShahidiTrumbull, Conn. Food & Nutrition Pressc20001 online resource (280 p.)Publications in food science and nutritionDescription based upon print version of record.0-917678-50-8 Includes bibliographical references and index.NITRITE CURING OF MEAT; CONTENTS; 1 . INTRODUCTION; 2 . HISTORY OF THE CURING PROCESS; 3 . THE COLOR OF MEAT; 4 . OXIDATIVE STABILITY OF MEAT LIPIDS; 5 . FLAVOR OF MEAT; 6 . MEAT MICROBIOLOGY; 7 . THE FATE OF NITRITE; 8 . POTENTIAL HEALTH CONCERNS ABOUT NITRITE; 9 . POSSIBLE SUBSTITUTES FOR NITRITE; GLOSSARY; INDEXMeat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing process was nitrite. Soon after the role of nitrite as a meat curing agent was revealed, government regulators placed guidelines on the level of nitrite and nitrate permitted for use in cured meat formulations. In the late 1960s and early 1970s, the development of the so-called ""nitrite problem"" surfaced because of the detection of N-nitrosamPublications in food science and nutrition.NitritesAnalysisNitrosoaminesAnalysisMeatPreservationNitritesAnalysis.NitrosoaminesAnalysis.MeatPreservation.664.926Pegg Ronald B880084Shahidi Fereidoon1951-91660MiAaPQMiAaPQMiAaPQBOOK9910830159203321Nitrite curing of meat1965149UNINA