NITRITE CURING OF MEAT: THE N-NITROSAMINE PROBLEM AND NITRITE ALTERNATIVES. Ronald B. Pegg and Fereidoon Shahidi. Food & Nutrition Press, Inc. 6527 Main St., P.O. Box 374, Trumbull, CT 06611. ISBN 0-917678-50-8. 2000. 268 pp. $110.

While nitrite curing of meat has been in practice for centuries, the so-called “nitrite problem” has only been in existence for about 40 years. On one hand, the positive benefits and safety record of cured meats are absolutely impeccable. On the other hand, sporadi…

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