Characterization of nitrate, nitrite and physicochemical parameters of different pork products.

Nitrates and nitrites are mainly used in meat products for shelf life extension, to improve flavor and for color fixation. High content of nitrite and nitrate in food can raise concern regarding its undesirable effects on consumer health. In our study the lowest value for N03' content was found in pork sausages, with values ranging from 35.16 mg/kg to 39.82 mg/kg and the lowest value for NO₂^- content was evidenced in summer sausages, with values between 1.3 mg/kg and 1.42 mg/kg. [ABSTRACT FROM AUTHOR]