How to calculate ppm for nitrate1/3/2023 Meat products can be cured using a slow curing or a rapid curing method. The nitrite and nitrate salts may also be used as preservatives where permitted in Volume 7 of the Canadian Standards of identity and in accordance with the Food and Drug Regulations (FDR) Division 16, Table XI Part 1 Control Measures Curing by standard method The use of these nitrites or nitrates with salt is required when "cured" is listed as a mandatory process in Volume 7 of the Canadian Standards of Identity. Nitrites, nitrate salts or both used in combination with salt (NaCl) and other curing aids are added to meat products to improve colour, texture and flavour and to prevent or delay undesirable microbial growth and toxin production. of sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate, or any combination of them, has been added to the meat product" The Canadian Standards of Identity (CSI) Volume 7 defines the term "cured" as meaning "in respect of an edible meat product, that salt and at least 100 p.p.m. The purpose of this document is to provide information on the use of nitrites in the preparation of cured meat products.
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