Liha töötlemine
Refrigerated ham added as the main preservative. The genera-
Frozen/thawed ham tion of nitric oxide assures the preservation
but also contributes to the formation of the
typical pink color. Sodium ascorbate or
Reception and control sodium erythorbate may be added to assure
rapid nitrite disappearance and avoid the
Resting potential generation of nitrosamines. Other
ingredients may be added to the brine,
depending on the desired final quality of the
Curing Injection hams
annaabi.ee 
