Use of sodium nitrite in curing meats : W. Lee Lewis, R. S. Vose, and C. D. Lowry, Jr., of the Institute of American Meat Packers (Ind. and Eng. Chem., 1925, 17, 1243–1245)

✍ Scribed by J.S.H.

• Book ID: 104126354
• Publisher: Elsevier Science
• Year: 1926
• Tongue: English
• Weight: 59 KB
• Volume: 201
• Category: Article
• ISSN: 0016-0032
• DOI: 10.1016/s0016-0032(26)91010-7

✦ Synopsis

have studied, on a commercial scale, the use of sodium nitrite in the curing of hams, bacon, tongues, and beef. Their results indicate that the sodium nitrate (saltpetre), vehich is usually used as a constituent of the pickling solution, may be replaced successfully by one-tenth its weight of sodium nitrite.