无硝或低硝肉品腌制系统

doi:10.7506/rlyj1001-8123-199903005

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Abstract Two meat curing systems are introduced .One system is nitrite free,e.g.malt phenol & organic Fe salt system,artificial nitrosohemoglobin system, ankak pigment system, ascorbic acid & glucose system, broth culture medium system.The other one is a mixture of antioxidant,antibiotic, and a low level of nitrite.

Key words： nitrite color developing antibacterial antioxidation

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TS251.1

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	Articles by authors
	Geng Xin
	Kong Baohua

Cite this article:

Geng Xin,Kong Baohua. Nitrite-free or Nitrite-low Meat Curing System[J]. Meat Research, 1999, 13(3): 13-15.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199903005 OR https://www.rlyj.net.cn/EN/Y1999/V13/I3/13

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