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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.
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 Hazards of Nitrite.
9. Possible Substitutes for Nitrite.
Glossary.
Index
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