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USE OF LIMITED NITRITE AMOUNTS IN THE PROCESSING OF ITALIAN DRY SAUSAGE.

UTILISATION DE QUANTITES LIMITEES DE NITRITE DANS LA PREPARATION DU SAUCISSON ITALIEN.

Author(s) : BALDINI P.

Type of article: Article

Summary

BY SLIGHTLY DEHYDRATING MEAT AT A COOLING TEMPERATURE AND BY MAINTAINING THE MIXTURE BETWEEN 273 AND 269 K (0 AND 4 DEG C), AN INACTIVITY OF CLOSTRIDIA WAS OBSERVED, EVEN IN PRESENCE OF ONLY 50 PPM NITRITE. THE ADDITION OF ACETIC ACID IN SMALL AMOUNTS, SO AS NOT TO ALTER THE PH OF THE MIXTURE, RESULTED IN A DECREASE IN THE ENTEROBACTERIA COUNT IN SAUSAGES CONTAINING NOT MORE THAN 2.5% SODIUM CHLORIDE. (Bull. bibliogr. CDIUPA, FR., 15, N.8, 1981/08, 159314.

Details

  • Original title: UTILISATION DE QUANTITES LIMITEES DE NITRITE DANS LA PREPARATION DU SAUCISSON ITALIEN.
  • Record ID : 1982-1991
  • Languages: French
  • Source: Viandes Prod. carnés - vol. 2 - n. 3
  • Publication date: 1981

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