Abstract
Abstract This study established the residual nitrite (NO 2 ) levels in Philippine sweet bacon, tocino , prepared by micro- and small-scale meat processors from Pampanga, Philippines. The NO 2 levels in the tocino samples ranged from 0.76 to 12.00 and 12.20 to 144.42 mg NO 2 /kg tocino from micro- and small-scale processors, respectively. Generally, the NO 2 levels found in tocino samples analyzed were below the Philippine recommended residual NO 2 value of 125 mg/kg in cured meat products.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
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 call
