role of basil, thyme and tarragon in reducing the content of nitrite in meat products

Reducing the content of nitrites and nitrates in food, including meat products is a current issue. More more studies are being done to reduce these synthetic food additives by using vegetative additives. This paper examines issue reducing nitrite products. The role basil, thyme tarragon on presented. study showed possibility Lacta sausages, basil extract (BE 0,1%) 0.4-0.94%, 0.2%) 0.80-1.88%. 0.3%) 1.20-2.82%; (ThE 0.1%) 0.56-071%, 1.12-1.42%, 1.68-2.13%; (TE 0,08-0.66%, 1.16-1.32. 0.24-1.98%, maintaining quality safety