摘要：Colour is an important criteria in meat products. Nitrite is a curing component, which is introduced into the product colour forms, nitrosomyoglobine, by reacting with myoglobine. In this study; to a control group and to each of four different additives, three nitrite containing (100, 125, 150 ppm) salt were used. The products are investigated pH, nitrosomyoglobine and residual nitrite contents. Different, nitrite levels effected nitrosomyoglobine conversion, but, different additives effected residual nitrite content and pH in the products.
