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- W2325706615 abstract "The effects of nitrate on the color development and the reduction of nitrate to nitrite in meats were studied.(1) During the short curing (1-7 days), the reduction of nitrate to nitrite by nitrate-reducing bacteria is so little that it is diffcult to develop cooked cured meat color in meats.(2) Nitrate was decomposed during the short curing more slowly in the presence of nitrite than in the absence of nitrite. In this case, there is little effect of nitrate on the color development in meats.(3) Most nitrate-reducing bacteria in meats were killed by cooking for 50 minutes at 63°C.Nitrate has usually been used in cure with higher concentration (0.1-0.2% for meats) in the presense of nitrite in Japan. From the results described above, however, it can be considered that the desirable levels of nitrate are almost the same as nitrite (approximately 0.02% for meats) in the short curing processing. (Received July 27, 1970)" @default.
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- W2325706615 date "1970-01-01" @default.
- W2325706615 modified "2023-10-06" @default.
- W2325706615 title "Studies on the Curing of Meats" @default.
- W2325706615 doi "https://doi.org/10.3136/nskkk1962.17.570" @default.
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