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dc.contributor.authorJalakas, Sirje
dc.contributor.authorRoasto, Mati
dc.contributor.authorReinik, Mari
dc.contributor.authorElias, Terje
dc.date.accessioned2021-01-07T09:33:53Z
dc.date.available2021-01-07T09:33:53Z
dc.date.issued2020
dc.identifier.publicationAgraarteadus : Journal of Agricultural Science, 2020, vol. 31, no. 2, pp. 151–159est
dc.identifier.issn2228-4893
dc.identifier.urihttp://hdl.handle.net/10492/6275
dc.identifier.urihttps://doi.org/10.15159/jas.20.29
dc.descriptionSaabunud / Received 08.12.2020 ; Aktsepteeritud / Accepted 30.12.2020 ; Avaldatud veebis / Published online 31.12.2020 ; Vastutav autor / Corresponding author: Terje Elias terje.elias@emu.eeest
dc.description.abstractThis study examined the nitrite and nitrate content in processed meat products in Estonia. The study shows the levels of nitrites and nitrates in meat products and compares the results with data from the previous study periods. All meat products, which needed heat treatment according to the manufacturer's instructions, were heat-treated prior analyses. Among analysed meat products (n=164), the highest nitrite concentration was 93.1 mg kg–1 and it was determined in uncooked meat preparation product. The overall mean nitrite concentration among nitrite contained meat products varied from 9.7–30.3 mg kg–1 depending on the meat product category. The highest mean nitrite concentrations were found in sausages and pates. There were large differences in the nitrite content of the products of different producers, ranging from the detection limit to 93.1 mg kg–1. The largest differences in nitrite contents were observed in the cooked sausages of one manufacturer, in which the nitrite content was from the detection limit up to 61.5 mg kg–1 in the product. The nitrite and nitrate contents of different meat products also varied widely between producers and were different for each product group. By the Regulation (EC 1333/2008) taking into account the maximum levels for nitrites and nitrates allowed to be added to the meat products, there were no exceedances detected. In the comparison of previous and present study periods, it can be summarised that sodium nitrite (NaNO2) levels are lower in cooked sausages, smoked sausages and wieners, and the content of sodium nitrate (NaNO3) in various meat products is considerably decreased.eng
dc.publisherEstonian Academic Agricultural Societyeng
dc.relationAuthors of accepted articles retain all rights to use, reuse, and distribute the published research as long as the author credits the original publication in this journal. The authors submitting to the journal are expected to follow the general ethical guidelines regarding plagiarism. If in doubt consult the ICMJ guidelines on overlapping publications. Once accepted the journal retain the right to print and distribute the manuscript submitted by the author.eng
dc.rightsCreative Commons Attribution 4.0 International (CC BY 4.0) ; openAccesseng
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectnitrite contenteng
dc.subjectnitrate contenteng
dc.subjectmeat producerseng
dc.subjectmeat productseng
dc.subjectarticleseng
dc.titleÜlevaade nitritite ja nitraatide sisaldustest lihatoodetes Eestiseng
dc.title.alternativeAn overview of the nitrite and nitrate contents in meat products in Estoniaeng
dc.typeArticleeng
dc.contributor.departmentEesti Maaülikool. Veterinaarmeditsiini ja loomakasvatuse instituut. Toiduhügieeni ja rahvatervise õppetoolest


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