COMBINED EFFECT OF NITRITE AND CHLORIDE ON THE ULTRASTRUCTURE OF MEAT AS SHOWN BY SCANNING ELECTRON MICROSCOPY
FOX, JAY B. ; RORER, F. P. ; FIDDLER, R. N. ; CARROLL, R. J. ; WASSERMAN, A. E.
Oxford, UK : Blackwell Publishing Ltd
Published 1980
Oxford, UK : Blackwell Publishing Ltd
Published 1980
| ISSN: |
1750-3841
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
Scanning electron microscopy of the ultrastructure of cured beef has shown that the combination of sodium chloride and nitrite effects changes in the interfiber spaces not caused by either salt alone. The effect is attributed to catalysis of the nitrosation reaction through the formation of the more powerful nitrosating species, NOCI.
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| Type of Medium: |
Electronic Resource
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| URL: |