VARIATION OF NITRITE CONTENT IN MEAT PRODUCTS DURING THE SHELF LIFE

摘要

In the meat industry nitrite is used, together with the salting mixture, to maintain pink - red color of meat, for bacteriostatic effects, antioxidant effect and for amplification of products flavor. Current standards imposed the use a concentration of nitrite that would be within the limit of 7 mg/100g product without negative effects on the human body. Two meat products were analyzed, smoked chest and gypsy steak, to monitor the development of nitrite concentration. During monitoring nitrate concentrations increased with 14% when compared to the first analysis of smoked chest, and with 7.7% in the case of gypsy steak. During the ten days of analysis nitrite concentration did not exceed the maximum allowable dose.