Meats, preserving

Konserve / preserved food (as canned fruit or meat, preserves, pickles) iPharm.) confection, electuary. 

Amines react with nitrous acid (formed by the reaction NaN02 + H HNO2) to give a variety of products. The nitrous acid isn t very stable, so generating it in place from sodium nitrite is necessary. (Sodium nitrite is a meat preservative and a color enhancer.) Under acidic conditions, nitrous acid dehydrates to produce the nitrosonium ion, NO. The NO ion is a weak electrophile that s resonance stabilized. (See Chapter 7.) Figure 13-22 illustrates the dehydration of nitrous acid. 

IK. 13 Zinc is a much more reactive metal than cadmium, as expected from the discussion on pages 877-879. Yet both are ised to protect iron from rusting. How is this possible 18.14 Sodium hypo phosphite. NaH.PQ . has been suggested as a repbeemem of sodium nitrite. NaNCK. as a meat preservative to prevent botulism Draw the structure of each anion. 

Traditionally used in the meat industry sausage casing and meat preservation eariy proposed in patents disclosures (Harvard and Harmony 1869) various pharmaceutical and other food industry applications ingredients micro-encapsulation, tablets and capsules (Gennadios et al. 1994)... 

How nitrosamines, compounds formed in cured meats preserved with sodium nitrite, are thought to be cancer-causing (Section 7.16)... 

Sodium hypophosphite, NaHiPOi, has been suggested as a replacement of sodium nitrite, NaNO , as a meat preservative to prevent botulism. Draw the structure of each anion. 

Stiles, M.E. and Hastings, J.W. 1991. Bacteriocin production by lactic acid bacteria Potential for use in meat preservation. Trends Food Sci. Technol. 2, 247-251. 

Use Dye and color intermediate, pharmaceuticals, cinnamic acid, soaps, photography, purification of glucose, meat preservation, medicine, electroplating, tanning, dehydrating agent, buffer, lab reagent, food additive. 

Theron, M.M. and Lues, J.F.R. 2007. Organic acids and meat preservation A review. Food Reviews International 23 141-158. 

Darmadji, P. and Izumimoto, M. 1994. Effect of chitosan in meat preservation. Meat Sci. 38, 243-254. 

Salt is used to cure meat and fish by soaking them in brine, rubbing salt onto them, or injecting them with a salt solution. Bacon and cured ham are examples of meats preserved by the use of salt. Salt is also used to make pickles by soaking cucumbers in brine. 

In meat preservation several different methods are employed as follows ... 

The drying of meat such as strips of beef, vanison etc., is the earliest method of meat preservation. Many different kinds of meat are marketed in the dried state, as dried beef, dried haddock, mixed fish flakes, codfish, dried herring, etc. 

As a meat preservative that helps meats retain their bright red color ... 

E249 Potassium nitrite Synthetic salt Meat preservative... 

Rao, M. S., Chander, R., and Shanna, A. 2008. Synergistic effect of chitooligosaccharides and lysozyme for meat preservation. LWT-Food Science and Technology 41 1995-2001. 

Industrial applications include meat preservation, heat treatment of metals, and use as a flux in the ceramic and metallurgical industries,... 

Hypophosphites find application as reducing agents in electroless plating of nickel on to steel (Chapter 12.7), as medicinal tonics, and as anti-oxidants and stabilisers in the production of plastics. The use of sodium hypophosphite for meat preservation has been suggested, since it would avoid the possibility of formation of toxic nitrosamines. 

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