Accession Number : AD0782384

Title :   The Application of Glucono-Delta Lactone in Meat Production.

Corporate Author : ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA

Report Date : 20 AUG 1973

Pagination or Media Count : 6

Abstract : Nitrite is added to saline blends to impart a bright red color, close to the natural color of meat, to sausage items and sausage preserves. But, because of the deleterious effect on the organism, its final content in prepared items is regulated. The use of glucono-delta-lactone as an additive in a saline mixture together with nitrite makes it possible to reduce the nitrite content in finished products by approximately half, giving them intensive, uniform and stable coloration.

Descriptors :   *Nitrites, *Lactones, Meat, Food processing, USSR, Translations

Subject Categories : Biochemistry
      Food, Food Service and Nutrition

Distribution Statement : APPROVED FOR PUBLIC RELEASE