Nitrite in Meat
نویسندگان
چکیده
Another way of expressing 200 ppm is to say it is 1 pound of sodium nitrite in 5,000 pounds of meat. Effective June 15,1978, the USDA changed the curing procedures of “pumped” bacon as follows: the use of sodium nitrate and potassium nitrate is prohibited; the level of ingoing sodium nitrite shall be 120 ppm (or 148 ppm potassium nitrite); the level of ingoing sodium ascorbate (vitamin C) or sodium erythorbate (isoascorbate) shall be 550 ppm. According to USDA surveys, these changes have resulted in bacon that does not form nitrosamines when cooked at 340° F for 3 minutes on each side. These three changes apply only to pumped bacon and do not apply to dry cured bacon.
منابع مشابه
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