Warenkorb
€ 0,00 0 Buch dabei,
portofrei
Nitrite Curing of Meat als Buch
PORTO-
FREI

Nitrite Curing of Meat

The N-Nitrosamine Problem and Nitrite Alternatives. HC gerader R'cken kaschiert. Sprache: Englisch.
Buch (gebunden)
Ihr 12%-Rabatt auf alle Spielwaren, Hörbücher, Filme, Musik u.v.m
 
12% Rabatt sichern mit Gutscheincode: SONNE12
 
Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the cur … weiterlesen
Buch

118,99*

inkl. MwSt.
Portofrei
Sofort lieferbar
Nitrite Curing of Meat als Buch

Produktdetails

Titel: Nitrite Curing of Meat
Autor/en: Ronald B. Pegg, Fereidoon Shahidi, Pegg

ISBN: 0917678508
EAN: 9780917678509
The N-Nitrosamine Problem and Nitrite Alternatives.
HC gerader R'cken kaschiert.
Sprache: Englisch.
John Wiley & Sons

7. Dezember 2004 - gebunden - 280 Seiten

Beschreibung

Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing process was nitrite. Soon after the role of nitrite as a meat curing agent was revealed, government regulators placed guidelines on the level of nitrite and nitrate permitted for use in cured meat formulations. In the late 1960s and early 1970s, the development of the so-called "nitrite problem" surfaced because of the detection of N-nitrosamines in processed meats. The industry was in an uproar and the issue was of paramount interest to scientists and the public. A major technical advance in the analytical technique for N-nitrosamine detection was achieved when Thermo Electron of Waltham, Massachusetts introduced the thermal energy analyzer (TEA). This unit allowed the screening of a large number of samples for nitrosamine with only a minimum preparation. The role of nitrite in revealing the desired and unique flavor of cured products, perhaps by suppressing the formation of lipid oxidation products was another development in revealing other properties of nitrite. Above all, the antimicrobial role of nitrite, together with salt, had a major influence on the popularity of nitrite/nitrate in food preservation.This book provides a review of the desirable attributes which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage, i.e., the presence of N-nitrosoamines. In addition, solutions for the curing of meat without the use of nitrite are presented. An examination of a multicomponent nitrite-free curingsystem entailing the color, flavor, and microbial protection of such a system is given.

Inhaltsverzeichnis

1. Introduction2. History of the Curing Process3. The Color of Meat4. Oxidative Stability of Meat Lipids5. Flavor of Meat6. Meat Microbiology7. The Fate of Nitrite8. Potential Health Hazards of Nitrite9. Possible Substitutes for NitriteGlossary Index
Servicehotline
089 - 70 80 99 47

Mo. - Fr. 8.00 - 20.00 Uhr
Sa. 10.00 - 20.00 Uhr
Filialhotline
089 - 30 75 75 75

Mo. - Sa. 9.00 - 20.00 Uhr
Bleiben Sie in Kontakt:
Sicher & bequem bezahlen:
akzeptierte Zahlungsarten: Überweisung, offene Rechnung,
Visa, Master Card, American Express, Paypal
Zustellung durch:
* Alle Preise verstehen sich inkl. der gesetzlichen MwSt. Informationen über den Versand und anfallende Versandkosten finden Sie hier.
** Deutschsprachige eBooks und Bücher dürfen aufgrund der in Deutschland geltenden Buchpreisbindung und/oder Vorgaben von Verlagen nicht rabattiert werden. Soweit von uns deutschsprachige eBooks und Bücher günstiger angezeigt werden, wurde bei diesen kürzlich von den Verlagen der Preis gesenkt oder die Buchpreisbindung wurde für diese Titel inzwischen aufgehoben. Angaben zu Preisnachlässen beziehen sich auf den dargestellten Vergleichspreis.