Fjölrit RALA - 22.03.1979, Side 49

Fjölrit RALA - 22.03.1979, Side 49
-43- I. Introduction A. For what purposes are nitrates and nitrites used ? Nitrates and nitrites are used in the curing of meats. In addition, these compounds are sometimes used in processing fish and in cheese production. In meat curing, two methods are usually used -- a dry cure and a wet cure. In the dry cure method small pieces of meat are rolled in salt and tightly packed in a container, salt is poured between the meat layers and a heavy object is placed on the top. The meat juices dissolve the salt and form a pickle. A nitrite salt Ctable salt containing 0.5% nitrite) is used or a mixture of table salt and nitrate (saltpeter). The wet method is more often used and is also a faster technique so the meat is ready for consumption sooner. In this instance a pickle is made by dissolving a mixture of table salt and nitrate (or nitrite) in water. The pickle is then poured over the meat. Pump pickling is a variation of this method and is used to cure meat which is tó be smoked, for example "hangikjöt" (smoked leg of lamb). The pickle is then injected into the meat. The concentration of the pickle depends on the salt content and is usually measured in degrees (Baumá degrees). Table 1 shows the relationship between the salt content and Baumé degrees. Nitrate has no effects on meat. The same is not true of nitrite. It is therefore best to use nitrite directly or give the bacteria in the meat enough time to convert the nitrate to nitrite. Nitrite has several different effects on meat: (1) binds to the red-brown pigment (myoglobin) in the meat and gives it a bright pink color (2) represses the growth of microorganisms (3) sharpens the salt flavor (4) inhibits lipid oxidation Nitrates and nitrites are used in meat primarily to give it a bright red color. Without them "saltkjöt" (salted lamb) and "hangikjöt" would both be gray in
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Fjölrit RALA

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