Abstract:

A certain amount of nitrite residue was kept in meat products during preparation processing. In order to investigate the change of nitrite in different meat products during preparation and storage, three kinds of meat products such as manor ham, Australia beef and lilac burned chicken were used as the materials to track the change of nitrite content and optimize critical preparation processing and storage. Meanwhile, nitrite content of poultry products in market was also investigated. Results indicated that nitrite content of meat products exhibited an obvious descending trend during thermal treatment. In addition, nitrite content in refrigerated meat products exhibited faster decrease than that of frozen meat products with the same package condition. However, currently available poultry products in market were generally low in nitrite content so that a negative impact to the inhibition of Clostridium botulinum was observed. Therefore, these investigations can provide a good academic base for studying the change of nitrite content in meat products during preparation processing and storage as well as a great guidance to design optimal addition amount of nitrite in meat products during preparation.

Key words: nitrite, meat product, addition amount, Clostridium botuiinum