Reduced nitrite in organic meat products

摘要

By order of the Dutch Ministry of Economic Affairs, Agriculture and Innovation and Biologica, a Dutch umbrella organization for organic farming and food, literature surveys on alternatives for nitrite in organic meat products and practical experiments on reducing nitrite in organic meat products have been carried out. A study, carried out in 2006/2007, showed that the ingoing amount of nitrite could be reduced considerably while maintaining product quality. Meanwhile the maximum level of ingoing nitrite in meat products is set at 80 ppm. Further research was asked in order to obtain information about possible microbiological risks for products with lower amounts of nitrite. Two studies were carried out, a study focussed on the organic meat products ham and Bologna type sausage, and a study focussed on sausages with high amounts of liver and dry fermented sausages.