title: The minimum quantity of nitrite required to stain sliced and homogenised cooked pork.
abstract: The levels of nitrite used in curing pork are in excess of those required to produce an adequate cured colour, but the minimum level for pink coloration to be visible has not been established experimentally. This paper demonstrates the effect of low nitrite levels from local surface application to pork muscle, simulating inadvertent contamination from work surfaces. An homogenate is used for comparison in which the nitrite was evenly distributed throughout the product. The results indicate that surface contact with nitrite produces essentially the same pattern of colour change as in the homogenate. Visible pink coloration was evident from 1-2 mg kg(-1) sodium nitrite absorbed.
authors: A.F.R.C., Institute of Food Research, Reading Laboratory, Shinfield, Reading, RG2 9AT, UK.
authors: D B
authors: DB
authors: Macdougall
authors: M J
authors: MJ
authors: Hetherington