The aim of the study was to present the residue levels of nitrates, nitrites and phosphates added to pickled meat products. Residue concentrations were based on the results of chemical examinations carried out in veterinary food laboratories and in the National Veterinary Research Institute at Puławy in 1993. According to Polish regulations sodium nitrate can be used in the production of raw, smoked pork products of salami type in a dose of 0.4 g/kg (nitrates and nitrites together); with not more than 0.06 g/kg nitrites. The dose of sodium nitrite (nitrates and nitrites together) used for the production of pickled pork products and pasteurized pickled canned meat should not exceed 0.125 g/kg and in sterilized canned meat, 0.05 g/kg. The highest polyphosphate level in beef ham should not be higher than 3 g/kg. According to the regulations of the Chief Sanitary Inspector, polyphosphates may be used exclusively for the production of smoked and boiled ham, sirloin, bacon and canned ham in a dose of 1.5 g/kg. All the chemical examinations were carried out according to Polish Norms. Nitrate concentrations (ppm) in pork products ranged from 17.73 to 37.89 and nitrite from 28.6 to 68.24. More than 125 ppm of nitrite was found in 6.27 per cent of the samples under study. Those concentrations were, however, lower than 3 years ago. The levels of phosphates fluctuated between 0.08 and 0.19 per cent.
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