Nitrate Prevention of Late Gas Defect in Cheese

NITRIC OXIDE IN SWOLLEN CANS OF GREEN BEANS AND 

Nitric oxide (NO) is the compound responsible for the color and stability of cured meats, and may be involved in the anticlostridial action of nitrate added to some cheeses. NO has also been implicated as a major constituent in the 

(1974). Some compounds influencing color formation. In Proceedings of the International Symposium on Nitrite and Meat Production (B. Krol and B. J. Tinbergen, eds.), p. 149. Pudoc, Wageningen, The Netherlands. 

AOAC (1980). Official Methods of Analysis, 13th Ed., p. 381. Association of Official Analytical Chemists, Washington, D.C. 

and Solberg, M. (1976). Inhibition of ClosCridium perfringens by heated combinations of nitrite, sulfur, and ferrous or ferric ions. Appl. Environ. Microbiol. 31, 49-52. 

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