Chemical preservative delivery in meat using edible vegetable tubular cellulose

This investigation examines the possibility for nitrite chemical preservative to be delivered in meat cured products. Potassium was encapsulated delignified leaf celery and spinach placed on surface of meat. The delignification produces edible tubular cellulose (ETC) with 10 fold increased pore volume. encapsulation delivery using vegetable has been achieved both ETC ETC/Starch gel (SG) composite. Specifically, 43.5% initially potassium remains tubes ETC/SG composite a period 5 days 56.5% is diffused meat, reaching depth cm. low does not reduce antibacterial activity total amount nitrite. controlled leads substantial reduction microbiological load which observed days. Further research needed, order develop final technology