Assessment of residual nitrite levels in cooked sausages: Compliance, thermal processing effects, and consumer safety
The increasing global consumption of processed meat, which often contains nitrite as a preservative, raises health concerns due to potential adverse effects from its metabolites, such as nitric oxide and N-nitroso compounds. The study sought to evaluate the food safety of processed meat products wit...
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| Principais autores: | , , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Institute for Animal Husbandry, Belgrade
2024-01-01
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| Serier: | Biotechnology in Animal Husbandry |
| Fag: | |
| Online adgang: | https://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2024/1450-91562401065S.pdf |
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