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Other titles in the 100 Series series:
Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternatives (100 Series)by Ronald B. Pegg
Synopses & Reviews
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.
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.
Book News Annotation:
Pegg (applied microbiology and food science, U. of Saskatchewan) and Shahidi (biochemistry, Memorial U. of Newfoundland) describe the desirable attributes that sodium nitrite confers to meat during processing, as well as the drawbacks of its use. Among those drawbacks are the presence of carcinogenic N-nitroso compounds, particularly N-nitrosamines. The volume begins with an overview of the history of the curing process including the discovery of nitrite as the active agent in the 1890s. Other chapters discuss the color characteristics of meat, the oxidative stability of meat lipids, volatile flavor compounds, the microbial status of cooked meat, and the potential hazards of nitrite usage. The final chapter considers possible substitutes for nitrite.
Annotation c. Book News, Inc., Portland, OR (booknews.com)
About the Author
Ronald B. Pegg, Ph.D.,Saskatchewan Food Product Innovation Program, Department of Applied Microbiology and Food Science, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada, and Fereidoon Shahidi, Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NF, A1B 3X9, Canada.
Table of Contents
2. History of the Curing Process.
3. The Color of Meat.
4. Oxidative Stability of Meat Lipids.
5. Flavor of Meat.
6. Meat Microbiology.
7. The Fate of Nitrite.
8. Potential Health Hazards of Nitrite.
9. Possible Substitutes for Nitrite.
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