Liha töötlemine
Table 6.8. Nitrate and nitrite concentration in
occur.
German meat products 2003–2005 (adapted
from Dederer 2006) • Amines must be present. In fresh meat
there are very minute amounts of amines
sausage type N median present, which are the decarboxylation
nitrite nitrate products of amino acids. During aging and
(mg/kg) (mg/kg)
fermentation, amines will be formed.
emulsion type 91 13 24
sausages • Only secondary amines form stable nitro-
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