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COMBINED EFFECT OF NITRITE AND CHLORIDE ON THE ULTRASTRUCTURE OF MEAT AS SHOWN BY SCANNING ELECTRON MICROSCOPY
Author(s) -
FOX JAY B.,
RORER F. P.,
FIDDLER R. N.,
CARROLL R. J.,
WASSERMAN A. E.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb07512.x
Subject(s) - ultrastructure , nitrite , scanning electron microscope , chemistry , sodium nitrite , nitrosation , chloride , electron microscope , catalysis , salt (chemistry) , nuclear chemistry , food science , inorganic chemistry , biochemistry , organic chemistry , materials science , biology , anatomy , nitrate , composite material , physics , optics
Scanning electron microscopy of the ultrastructure of cured beef has shown that the combination of sodium chloride and nitrite effects changes in the interfiber spaces not caused by either salt alone. The effect is attributed to catalysis of the nitrosation reaction through the formation of the more powerful nitrosating species, NOCI.