Survey of residual nitrite and nitrate in conventional and organic/natural/uncured/indirectly cured meats available at retail in the United States

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 15, 2012, Pages 3981-3990

  Nuñez De González, Maryuri T ^a   Osburn, Wesley N ^b   Hardin, Margaret D ^b   Longnecker, Michael ^b   Garg, Harsha K ^c   Bryan, Nathan S ^c   Keeton, Jimmy T ^b  

^a UNIVERSIDAD DE ORIENTE   (Venezuela)

^b TEXAS A AND M UNIVERSITY   (United States)

^c UNIVERSITY OF TEXAS MEDICAL SCHOOL   (United States)

Author keywords

cured meat products; natural; nitrate; nitrite; organic; uncured indirectly cured

Indexed keywords

MEAT PRODUCTS; NATURAL; NITRITE; ORGANIC; UNCURED/INDIRECTLY CURED;

CURING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEATS; NITRATES; SALES; SURVEYS;

NITROGEN OXIDES;

FOOD PRESERVATIVE; NITRATE; NITRITE;

ANIMAL; ARTICLE; CATTLE; ECONOMICS; FOOD CONTAMINATION; MEAT; POULTRY; SWINE; UNITED STATES;

ANIMALS; CATTLE; FOOD CONTAMINATION; FOOD PRESERVATIVES; MEAT; MEAT PRODUCTS; NITRATES; NITRITES; POULTRY; SWINE; UNITED STATES;

XENOX;

EID: 84859918752     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204611k     Document Type: Article

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