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KMID : 0356219940250010104
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Journal of the Korean Military Medical Association
1994 Volume.25 No. 1 p.104 ~ p.108
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Effect of Sodium Nitrite Level and Curing Temperature on Change Residual Sodium Nitrite of Cured Pork Meat
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Abstract
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In order to investigate the effect of added sodium level and curing temperature on change residual sodium nitrite of cured meat, meat(ham) was cured with curing agents containing 3 different level of sodium nitrite,
70, 150 and 300 ppm, at two
different
curing temperature, k4 andk 15℃.
Residual sodium nitrite in the cured meat was analyzed during the 10 days of curing period with 5 time intervals.
@ES The results are summarized as follows:
@EN 1. The amount sodium nitrite in the cured meat was decreased continuously during the 10days of curing and the residual nitrite was reached about 10% of the added nitrite.
2. The decrease of the nitrite in the meat cured at 4℃was faster than those in the meat cured at 15℃.
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