title: Additives in finnish sausges and other meat products.
abstract: Additives such as sodium nitrate, potassium nitrate, sodium nitrite, phosphates and sodium chloride in sausages and various meat products were examined. Nitrate, nitrite and phosphate concentrations were below the maximum permitted levels, but most of the samples examined contained large amounts of sodium chloride and were thus "extra salted". Sausage factories should lower the salt concentrations in their products.
authors: Food and Water Research Institute of Kajaani, Tehdaskatu 1, SF-87 100 Kajaani, Finland.
authors: A
authors: A
authors: Skrökki