Effect of Nitrite and Nitrate on Toxin Production by Clostridium botulinum and on Nitrosamine Formation in Perishable Canned Comminuted Cured Meat

Comminuted ham was formulated with different levels of sodium nitrite and nitrate, inoculated with Clostridium botulinum, and pasteurized to an internal temperature of 68.5 C. When added to the meat, nitrite concentrations decreased, and cooking had little effect on them. Nitrite concentrations decr...

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Detaylı Bibliyografya
Asıl Yazarlar: Christiansen, L. N., Johnston, R. W., Kautter, D. A., Howard, J. W., Aunan, W. J.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: 1973
Konular:
Food Microbiology and Toxicology
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC380811/
https://ncbi.nlm.nih.gov/pubmed/4572891
Etiketler: Etiketle
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