Liha töötlemine
nitrate and nitrite added to meat products, cific bacteriophage.
curing salts ran into cross fire from critics;
since the 1970s, a good amount of research
Temperature of Meat and Fat
has been aimed at elucidating the conditions
for formation and inhibition of nitrosamines. Adequate temperature control is important
Since nitrite is an efficient substance for the not only during storage of meat and fat but
inhibition of botulotoxin formation, it is still even more during comminution. Depending
widely used but usually in combination with on the technology, meat and fat are ground
ascorbate, a proven inhibitor of nitrosamine (Italian) or chopped (German, Hungarian,
formation. Other, mainly natural antioxidants etc.). When grinding, chilled meat and pos-
can be used, too, in order to retard oxidative sibly frozen fat can be used, but in a bowl
annaabi.ee 
