English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

v CHAPTER 1. GENERAL INTRODUCTION 1 Dissertation Organization 4 CHAPTER 2. LITERATURE REVIEW 5 I. The History of Nitrites and Nitrates 5 a. From the Beginning 5 b. The Discovery 5 c. Sodium and Potassium Understanding 6 II. Regulations 8 a. United States Department of Agriculture (USDA) 8 III. Meat Color Chemistry 11 a. Pigments of Fresh Meat Color 11 b. Pigments of Cured Meat Color 12 c. Chemical and Physical States of Meat Pigments 13 IV. Meat Curing 15 a. The Curing Reaction 17 b. Cure Accelerators 21 V. Factors Affecting Cured Meat Color 24 VI. Benefits of Using Nitrates / Nitrites 25 a. Microbiological Benefits of Nitrate/Nitrite Addition 26 b. Irradiation Interactions with Nitrite 32 c. Qualitative Aspects of Nitrate/Nitrite Addition 33 VII. Nitrates / Nitrites and Humans 37 a. Endogenous and Exogenous Sources 38 VIII. Residual Nitrite 40 a. Importance / Significance 41 b. Factors Affecting Levels 42 IX. Concerns of Using Nitrates and Nitrites 46 a. Nitrate/Nitrite Poisoning 48 b. Nitrosamine and Cancer Relationship 49

Investigating uncured no nitrate or nitrite added processed meat products