Cured characteristics of non-nitrite-ham produced with Ocimum gratissimum as additive

Cured meats are desirable to consumers across the world. Unfortunately, use of nitrite obtain cured characteristics has health implications for consumers. Three (3) kg each ham were produced and labeled as H0, H1, H2, H3 H4, respectively. H0 represented traditional with nitrite-curing salt H4 contained common alone. H2 15.0 mg kg-1, 30.0 kg-1 60.0 Ocimum gratissimum leaf extract an additive salt. Proximate composition, pH, water activity residual levels in treatments well color profiles studied. The percentage contents moisture, fat, protein ash ranged from 40.02 (H3) 41.20 (H4), 2.05 (H0) 2.61 (H2), 19.37 (H4) 20.83 2.27 2.69 Residual reduced significantly (P<0.05) increased OG production. Lightness, redness yellowness OG-common-salt-cured not different (P>0.05) nitrite-cured ham, but common-salt was lower compared gratissimum-common-salt-cured conventionally types ham. It concluded that can potentially influence development Int. J. Agril. Res. Innov. Tech. 12(2): 60-63, December 2022