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21st December 2021 11:43 #5Registered User
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21st December 2021 11:56 #6
, 0.6% - 1 4.80 , , .
, liquid smoke - BBQ pulled pork.
, .Last edited by deyannn; 21st December 2021 at 11:57.
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22nd December 2021 16:31 #9Registered User
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22nd December 2021 17:06 #10
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23rd December 2021 13:39 #11Registered User
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23rd December 2021 16:16 #12
, ( ) . .
: Meat processing technology for small- to medium-scale producers Food and agricultural association, United Nations
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- The primary purpose of nitrite is to create a heat resistant red colour in a chemical reaction with the muscle pigment, which makes cured meat products attractive for consumers.
- Nitrite has a certain inhibitory effect on the growth of bacteria. This effect is particularly pronounced in canned meat products which are usually stored without refrigeration, where small numbers of heat resistant bacteria may have survived but their growth is inhibited by the presence of nitrite (see also page 77).
- Nitrite has the potential of attributing a specific desirable curing flavour to cured products.
- In the presence of nitrite fats are stabilized and rancidity in meat products retarded i.e., an antioxidant effect.Sodium Nitrite
Levels used: 0.01 0.03%
The addition of relatively small quantities of sodium nitrite produces the development of the desired colour pickling red in Processed meat products. Without nitrite meat products turn grey in colour when heated. Of special importance for canned meat products is the potential of nitrite to inhibit microbial growth. Furthermore, it retards the oxidative rancidity by stabilizing fats. The common commercial form of nitrite is nitrite curing salt or pickling salt, a mixture of 0.5 - 0.6% nitrite and 99.4 - 99.5% sodium chloride (see also page 34).293 294Some common additives, primarily used for purposes such as reddening, binding or flavouring, also develop moderate antimicrobial effects, in particular nitrite (see page 35, 68) and phosphate (see page 68). Also the common salt has antimicrobial effects, in high concentrations direct, and in lower concentrations indirectly through reduced water activity (see page 33). However, these impact s alone cannot substitute strict meat hygiene and cooling, but are useful in combination with hem.
Originally Posted by 293
Originally Posted by 294
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23rd December 2021 16:31 #13
, . .
Last edited by Scrapter09; 23rd December 2021 at 16:31.
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24th December 2021 00:03 #14




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