This book provides a review of the desirable attributes which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage, i.e., the presence of N-nitrosoamines. In addition, solutions for the curing of meat without the use of nitrite are presented. An examination of a multicomponent nitrite-free curing system entailing the color, flavor, and microbial protection of such a system is given.
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This book provides a review of the desirable attributes which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage, i.e., the presence of N-nitrosoamines. In addition, solutions for the curing of meat without the use of nitrite are presented. An examination of a multicomponent nitrite-free curing system entailing the color, flavor, and microbial protection of such a system is given.
Imprint | Food & Nutrition Press Inc.,U.S. |
Country of origin | United States |
Release date | December 2004 |
Availability | Expected to ship within 12 - 17 working days |
First published | 2004 |
Authors | Ronald B Pegg, Fereidoon Shahidi |
Dimensions | 236 x 160 x 22mm (L x W x T) |
Format | Hardcover |
Pages | 280 |
ISBN-13 | 978-0-917678-50-9 |
Barcode | 9780917678509 |
Categories | |
LSN | 0-917678-50-8 |