The influence of pasteurization and sodium chloride, sodium ascorbate, polyphosphates and sodium nitrite coupled with pasteurization on nitrosamine contents in pork was studied. Nitrosamines: dimethylonitrosamine (DMNA) and diethylonitrosamine (DENA) were extracted from raw material, distilled, condensed in an evaporator under lowered pressure and analyzed chromatographically. An inhibitory eff...

Pastırma, a dry-cured meat product, is produced from the whole muscle and/or muscles obtained from certain parts of beef and water buffalo carcasses. The purpose of this study was to determine the effects of different levels of sodium nitrite on changes in the physicochemical and microbial quality during the production of pastırma. The changes in residual nitrite, salt, pH, moisture, thiobarbut...

Microbial fuel cell (MFC) with nitrite as an electron acceptor in cathode provided a new technology for nitrogen removal and electricity production simultaneously. The influences of influent nitrite concentration and external resistance on the performance of denitrifying MFC were investigated. The optimal effectiveness were obtained with the maximum total nitrogen (TN) removal rate of 54.80 ± 0...

In the US, sodium and potassium nitrite are regulated food preservatives that prevent germination of Clostridium spores in cured processed meats. recent years, use vegetable-derived (i.e., vegetable nitrate fermented to nitrite) has been designated as ‘natural nitrite’ accommodate natural meats cannot artificial ingredients, such meat products can be labelled having ‘no added preservatives’. Th...

nitrate is one of the major sources of nitrogen for the growth of plants. it is taken up by plant roots and transported to the leaves where it is reduced to nitrite in the. the main objective of this research was to investigate stimulatory effects of sodium nitrate, potassium nitrate, ammonia and urea on the production/generation of the nitrate reductase mrna in triticum aestivum plants. the pl...

The objective of the study was to establish a pink threshold and simulate the pink defect in cooked chicken breast meat with treatment combinations that would induce significant changes in the color of raw and cooked meat. The subjective pink threshold used in judging pink discoloration was established at a* = 3.8. Samples of three color groups (normal, lighter than normal, and darker than norm...