| 摘要 |
A low-nitrite composition for curing meat comprising: (i) a nitrite, (ii) a pigment and (iii) an antioxidant. The composition confers to cured meat colour characteristics which compare favourably to full-nitrite cured meat obviating the disadvantages of full-nitrite cured meat. Further disclosed is a process for preparing a low-nitrite cured meat product comprising the steps of: (i) adding to a meat product an effective amount of a low-nitrite meat curing composition comprising an effective amount of a nitrite, a pigment and an antioxidant; (ii) distributing the meat curing composition substantially evenly throughout the meat product; and (iii) processing the meat product having the meat curing composition distributed therein. Still further disclosed is a process for preparing low-nitrite cured solid meat product comprising the steps of: (i) preparing a dispersion of a low-nitrite meat curing composition comprising an effective amount of sodium nitrite, a pigment and an antioxidant; (ii) injecting the dispersion into a solid meat product; and (iii) physically treating the solid meat product; and (iv) processing the solid meat product having the meat curing composition distributed therein. |
