Abstract：In meat production, nitrite is often applied as the colorant and preservative to ensure the meat of
better color, favour and texture．However, nitrite is easy to act with the amine material decomposed from
the protein of the meat, then nitrosamine substances is produced. Nitrosamin substances may cause cancer
easily. As a result, researchers all over the world are working on an alternative of the nitrite, while little has
been proved well enough to play the role of it. So a compound system without nitrite is being studied.
杨琳. 肉制品中亚硝酸盐替代物研究进展[J]. 肉类研究, 2011, 25(1): 30-32 https://doi.org/10.7506/rlyj1001-8123-201101008
YANG Lin. Research Progress in Alternative of Nitrite in Meats. Meat Research, 2011, 25(1): 30-32 https://doi.org/10.7506/rlyj1001-8123-201101008
2011, Vol. 25 
