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Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternatives

Ronald B. Pegg, Fereidoon Shahidi
ISBN: 978-0-917678-50-9
Hardcover
280 pages
February 2005, Wiley-Blackwell
List Price: US $130.00
Government Price: US $89.56
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Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternatives (0917678508) cover image
Other Available Formats: E-book

1. Introduction.

2. History of the Curing Process.

3. The Color of Meat.

4. Oxidative Stability of Meat Lipids.

5. Flavor of Meat.

6. Meat Microbiology.

7. The Fate of Nitrite.

8. Potential Health Hazards of Nitrite.

9. Possible Substitutes for Nitrite.

Glossary.

Index

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