CANADIAN WILTSHIRE BACON: XVIII. EFFECT OF TEMPERATURE AND BACTERIAL GROWTH ON NITRITE CONTENT
Samples of bacon, with bacterial populations adjusted to two levels, were held at temperatures of 4°, 21°, 38°, and 55 °C. for 20, 40, 80, and 160 hr. Both the total number of organisms and the number capable of reducing nitrate to nitrite were significantly correlated with the nitrite content. Furthermore, the samples adjusted to the high bacterial level usually contained more nitrite after treatment than those from the same hog but containing fewer bacteria. The increase in nitrite, observed here and previously, at temperatures below 55 °C., is attributable primarily to bacterial growth and not to enzymes or other constituents of the bacon.
1978 ◽
Vol 30
(4)
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pp. 436-438
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1994 ◽
Vol 126
(4)
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pp. 1061-1065
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2018 ◽
Vol 15
(141)
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pp. 20170848
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1981 ◽
Vol 41
(4)
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pp. 1052-1054
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