Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternatives
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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...
Format:Hardcover
Language:English
ISBN:0917678508
ISBN13:9780917678509
Release Date:December 2004
Publisher:Wiley-Blackwell
Length:280 Pages
Weight:1.30 lbs.
Dimensions:0.9" x 6.3" x 9.4"
Related Subjects
Engineering Science Science & Math Science & Scientists Science & Technology TechnologyCustomer Reviews
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