Studies on the Curing of Meats

Abstract

Studies on the Curing of MeatsPart I. Effects of nitrite on the formation and stability of cured meat colorThe effects of nitrite on the formation and the stability of denatured globin nitric oxide hemochrome in meats were studied. The content of nitroso pigment in the meats was determined by Gantner's method.Optimul level of sodium nitrite for the development and the fading of nitroso pigment was found to be 0.03-0.06% (0.02-0.04% as nitrite ion). Residual amount of nitrite at this optimal additional levels in meats seems to exceed generally legal permitted amount (0.007% as nitrite ion) in Japan, although the decomposition of nitrite in cured meats was affected by curing period, cooking temperature, cooking time, pH of meats, period of storage of cooked meats, raw meats etc. Accordingly, recommended levels of nitrite in meats were 0.01% when cooked immediately after addition, 0.015-0.018% when cooked after curing for 3 days and 0.025% when cooked after curing for 7 days.