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Residues of nitrites and nitrates in selected meat products examined in veterinary laboratories within the framework of sanitary-hygiene supervision in the year 1995

100%

Michalski M. M.

Bulletin of the Veterinary Institute in Puławy

1996

tom 40

nr 2

Results of nitrite and nitrate residue determination in cured meat products performer in veterinary laboratories and in the Department of Hygiene of Food of Animal Origin in the National Veterinary Research Institute in 1995 are presented. Measurements were conducted according to the Polish Standards. Mean nitrate and nitrite concentrations in meat products were 18.6 ± 14.8 to 49.7 ± 101.6 mg/kg and 21.3 ± 15.7 to 63.7 ± 51.8 mg/kg, respectively. The residue limit (125 mg/kg as the sum of nitrate and nitrite concentrations) was exceeded in 4.34% of examined samples. The highest concentrations of nitrates were found in onion and domestic sausages and those of nitrites were found in smoked ham in a bladder and pettitoes sausage.

Pozostalosci azotynow i azotanow w produktach miesnych w 1994 r.

84%

Michalski M. M., Wojton B., Rola J. G.

Żywność Technologia Jakość

1995

nr 2

127

The effect of selected additives on redox changes in vacuum stored Slaska type sausage

67%

Bilska A., Krysztofiak K., Grzesiak J., Timm W., Uchman W.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2007

tom 10

nr 4

Ograniczanie wyników

1 Bulletin of the Veterinary Institute in Puławy

1 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1 Żywność Technologia Jakość

2 Michalski M. M.

1 Bilska A.

1 Grzesiak J.

1 Krysztofiak K.

1 Rola J. G.

1 Timm W.

1 Uchman W.

1 Wojton B.

1 2007

1 1996

1 1995

Wyniki wyszukiwania

Residues of nitrites and nitrates in selected meat products examined in veterinary laboratories within the framework of sanitary-hygiene supervision in the year 1995

Pozostalosci azotynow i azotanow w produktach miesnych w 1994 r.

The effect of selected additives on redox changes in vacuum stored Slaska type sausage