Liha töötlemine
It may be due to the
the water activity and enhances food safety. reduction by ascorbate of residual free nitrite
Salt also changes the protein structures of in meat products (EFSA 2003) or the binding
meat. Nitrite and nitrate support the safety of NO to ascorbate and its retarded release.
134 Chapter 6
Furthermore, ascorbate in batters reduces (EU) has reconsidered its regulation, and in
the toxin production by proteolytic Clostri- directive 2006/52/EC/ (Directive 2006), the
dium botulinum type A and B together with use of nitrite and nitrate was limited as shown
nitrite and salt (Robinson et al. 1982). The in Table 6.3.
microbial action of nitrite has been discussed In general, 150 mg nitrite/kg are allowed
in the introduction and very thoroughly by to be added to all meat products, plus 150 mg
EFSA (2003)
annaabi.ee 
