New composite nitrite-free and low-nitrite meat-curing systems using natural …

Abstract: Nitrite-free and low-nitrite meat-curing systems were developed to eliminate or reduce nitrite in frankfurter-type sausages. Different composite meat-curing mixtures were formulated using cochineal and paprika as natural colorants, sodium hypophosphite (SHP) as antimicrobial agent, butylated hydroxyanisole (BHA) as antioxidant and sodium nitrite. The treatment, which contained 0.015%…