Abstract
ABSTRACTA comparison was made between fat‐type and lean‐type bellies cured with either 40 ppm sodium nitrite/0.26% potassium sorbate or 120 ppm sodium nitrite. Residual nitrite levels were higher in fat bacon regardless of cure. Sorbate‐cured bacon resulted in signiticantly higher TBA numbers than did regular‐cure bacon. Nitrosopigment to total pigment ratio did not vary with cure, but did remain significantly higher in fat bacon and roughly paralleled residual nitrite levels. Analysis for nitrosamines indicated greater concentrations in fat bellies compared to lean. Nitrosamines were suppressed though not eliminated, by the sorbate cure in both fat and lean bellies.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
