Reductie van nitrietgebruik bij biologische vleeswarenbereiding : een literatuuroverzicht

D. Stegeman, T.J. Verkleij, F.K. Stekelenburg

    Research output: Book/ReportReportProfessional

    Abstract

    Nitrite is a commonly used additive in the production of meat products like cold meats. It is used as a preservative and gives the product the well known pink colour and flavour. In organic meat products, nitrite is defined an undesirable additive. In the present literature survey, an overview of the functions of nitrite and possible, organic and conventional, alternatives to reduce or replace nitrite are given. From the survey it can be concluded that simply abandoning nitrite in the production of organic meat products is not possible without changes in appearance and controlling product safety.
    Original languageDutch
    Place of PublicationWageningen
    PublisherAgrotechnology & Food Innovations
    Number of pages44
    ISBN (Print)9789067549790
    Publication statusPublished - 2005

    Publication series

    NameRapport / Wageningen UR, Agrotechnology & Food Innovations
    PublisherAgrotechnology & Food Innovations
    No.560

    Keywords

    • meat products
    • organic foods
    • nitrite
    • food additives
    • food preservation
    • food colourants
    • flavourings

    Cite this

    Stegeman, D., Verkleij, T. J., & Stekelenburg, F. K. (2005). Reductie van nitrietgebruik bij biologische vleeswarenbereiding : een literatuuroverzicht. (Rapport / Wageningen UR, Agrotechnology & Food Innovations; No. 560). Agrotechnology & Food Innovations. https://edepot.wur.nl/30210