Meat processing, effects

The fact that nitrite reacts with the iron of the heme compound was described earlier. Because such a large number of metal ions are present in meat, and because some occur in relatively high concentration, there has been considerable interest in them. For the most part, studies have dealt with how metal ions influence reactions of nitrite. The role of sodium chloride (which is used extensively in meat processing) must also be recognized both in terms of its functional role in making reactants in the meat more or less available, and in terms of reports that it directly influences nitrosation reactions (50). Ando (51) studied the effect of several metal ions on decomposition of nitrite, and in the absence of ascorbate, only Fe++ caused a loss of nitrite but in its presence, the effect of Fe " was more pronounced and Fe+++, Mg++, Ca++ and Zn++ showed similar effects. Lee e al. 

Canedo, A.R., Fernandez-Garcia, E., and Nunez, M. 2009a. Volatile compounds in fresh meats subjected to high pressure processing Effect of the packaging material. Meat Science 81 321-328. 

The 300 stainless series alloys are widely used in dairy [3,18,19] and citrus juice [20] industries. S44400 has been reported [5,13] to be effective in brewery, meat processing, hot water tanks, and similar services where chlorides are present. The 300 series stainless steels are also commonly used for vegetable processing [21]. 

Meat Products. Citric acid is used in cured meat products to increase the effectiveness of the antioxidant preservatives, as a processing aid, and a texture modifier. It is often encapsulated and released at a specific temperature from a controlled release matrix. 

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