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Wiley InterScience | |||||||||||||||||||
  Journal of Food ScienceVolume 48 Issue 1, Pages 152 - 154 Published Online: 25 Aug 2006 © 2010 Institute of Food Technologists® A Publication of the Institute of Food Technologists
Abstract | References | Full Text: PDF (Size: 427K) | Related Articles | Citation Tracking  Effect of Nitrite and Salt on the Color, Flavor and Overall Acceptability of Ham Copyright 1983 by the Institute of Food Technologists ABSTRACT
Effect of nitrite and salt on color, flavor and overall accpetability of ham was examined. Semitendinosus pork muscles were cured with four levels of nitrite (0, 50, 100 and 150 ppm) and three levels of salt (0, 1 and 2%). Nitrite content decreased after processing and salt remained constant. The Semitendinosus muscle became darker, redder and more intensely colored as measured on the Hunterlab colorimeter. Also the increased redness was detected by panelists as nitrite increased. Cured meat flavor intensity increased with increasing salt and nitrite, with salt having the greater effect. Panelists' perceptions of saltiness and sweetness were most affected by level of salt. The sample containing 50 ppm nitrite was acceptable to untrained panel. Ms received 7/24/81; revised 6/7/82; accepted 8/6/82. | 
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