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| Predictive mathematic models of sodium nitrite residue in meat products |
| Song Yong;Ma Chang-Wei |
| Collegeo fF oodS cience& NutritionalE ngineering,C hinaA griculturalU niversity,B eijing,C hina,1 00083 |
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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.
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2005, Vol. 19 
