| Description |
1 online resource (vii, 268 pages) : illustrations |
| Series |
Publications in food science and nutrition |
|
Publications in food science and nutrition.
|
| Contents |
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; INDEX |
| Summary |
Meat 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-nitrosam |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Meat -- Preservation.
|
|
Nitrites -- Analysis.
|
|
Nitrosoamines -- Analysis.
|
| Form |
Electronic book
|
| Author |
Shahidi, Fereidoon, 1951-
|
|
Wiley InterScience (Online service)
|
| ISBN |
0470384867 (electronic bk. ; Adobe Reader) |
|
0470385081 |
|
9780470384862 (electronic bk. ; Adobe Reader) |
|
9780470385081 |
|
