The Application of Glucono-Delta Lactone in Meat Production.
Abstract
Nitrite is added to saline blends to impart a bright red color, close to the natural color of meat, to sausage items and sausage preserves. But, because of the deleterious effect on the organism, its final content in prepared items is regulated. The use of glucono-delta-lactone as an additive in a saline mixture together with nitrite makes it possible to reduce the nitrite content in finished products by approximately half, giving them intensive, uniform and stable coloration.
Document Details
- Document Type
- Technical Report
- Publication Date
- Aug 20, 1973
- Accession Number
- AD0782384
Entities
Organizations
- United States Army Foreign Science and Technology Center