Abstract：Predictive mathematicm odelso f sodium nitriter esiduei n minced meatp roducts andd ry-curedm eatcutw ered evelopeda ccordingt ot hes tatistical analysiso ft hed ata obtainedf romt his study. Asf or mincedmeat produts without and with sodium erythorbate 500 mg/kg were: Y=12.588+0.598X1-0.626X2and Y=13.096+0.381X1-0.363X2 respectively, in which Y was sodium nitrite residue(mg/kg), X1was the added amount of sodium nitrite (mg/kg), X2 was total heme pigment (mg/kg). As dry-cured meatcut concerned, the predictive mathematic model was: y=45.136+0.181x1-1.306x2-0.342x3,where y was sodium nitrite residue(mg/kg) x1、x2、x3 were the added amount of sodium nitrite (mg/kg),the curing time(d) , and total heme pigment (mg/kg) respectively.
2005, Vol. 19 
