Dry hams and sausages were processed manually under the environmental conditions in Seoul, Korea, by addition with NaNO, equivalent of 264ppm and 185 ppm, respectively. The residual nitrites levels throughout the processing and storage periods were 32 67 ppm which are below the maximum legal allowance of 70ppm. The nitrites showed the highest levels at 2weeks processing of dry sausages and at 5weeks processing of dry hams,and the levels were gradually decreased thereafter.
The residual nitrites in sausages dried in intestinal cases were lower and dropped below 10ppm after 3weeks processing. The dry hams processed in summer also contained lower levels of nitrites, below loppm after 4weeks processing. The levels of residual nitrates,however, showed highest- when that of nitrites were lowest and were increased gradually with the duration of storage.
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