Fjölrit RALA - 22.03.1979, Qupperneq 57

-51-
IV. Possible Ways of Improving the Situation
As was mentioned earlier, nitrate by itself is completely
inaotive in the curing of meat -- not only in connection with
pigment formation but also as a preservative. Instead the
manufacturer must rely on bacteria in the meat to convert
it to nitrite. It is therefore most desirable to stop all
use of nitrate in meat curing.
Instead of nitrate, nitrite should be used directly.
Since nitrite is quite toxic, it is considered necessary
to mix it with table salt and use it as such.
It has been shown that ascorbic acid salts enhance
pigment formation and in addition reduce the danger of
formation of carcinogenic nitroso-compounds. The use
of sodium ascorbate should therefore be recommended
for adding to the> curing pickle.
It would be useful to publish instructions on desir-
able ways to cure meat. They would give information on
how much nitrite-blended salt and ascorbic acid should
be used for a certain amount of meat.