Effect of Different Cooking Treatments on the Residual Level of Nitrite and Nitrate in Processed Meat Products and Margin of Safety (MoS) Assessment

Nitrite and nitrate are well-known food additives used in cured meats and linked to different food safety concerns. However, no study about the possible effect of cooking treatment on the residual level of these compounds before consumption is available. In this work, 60 samples of meat products wer...

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Detalles Bibliográficos
Autores principales: Iammarino, Marco, Berardi, Giovanna, Tomasevic, Igor, Nardelli, Valeria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956292/
https://www.ncbi.nlm.nih.gov/pubmed/36832944
http://dx.doi.org/10.3390/foods12040869

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956292/
https://www.ncbi.nlm.nih.gov/pubmed/36832944
http://dx.doi.org/10.3390/foods12040869

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