Stabilization of meat lipids with nitrite-free curing mixtures

F Shahidi1, L J Rubin, D F Wood

  • 1Department of Biochemistry, Memorial University of Newfoundland, St. John's Newfoundland, Canada A1B 3X9.

Meat Science
|November 8, 2011
PubMed
Summary

Nitrite-free meat curing mixtures were developed using salt, sugar, and antioxidants, achieving oxidative stability comparable to sodium nitrite. Dinitrosyl ferrochemochrome (DNFH) enhanced stability, matching 150 ppm sodium nitrite's effect.

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