Nitrite and Nitrate Residue in Non-Heat Treated Meat Products Marketed in East Azerbaijan Province
Background: Nitrite and nitrate salts are used as preservatives in meat products to prevent the growth of pathogen organisms such as Clostridium botulinum. Nitrogen salts additives create the desired color in meat products. However, the use of these salts accelerates nitrosamine production and incr...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Sadoughi University of Medical Sciences and Health Services
2023-02-01
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| Series: | Journal of Nutrition and Food Security |
| Subjects: | |
| Online Access: | http://jnfs.ssu.ac.ir/article-1-472-en.html |