Lab banner
You are here: LabReports.Info → Food Chemistry

Articles on Food Chemistry

Sodium Nitrite and Sodium Nitrate in Cured Meat
Sodium nitrite is mainly utilised for the preservation of meat. It is also used for developing the organoleptic quality of meat with respect to flavour and colour. Like sodium nitrate, it has the ability to suppress botulism activity (botulinal toxin). However sodium nitrite is believed to be more capable of reacting at low temperature while sodium nitrate may not able to be active at lower temperature. Read More -->
2008 Lab Reports