Summary and Implications
Utilizing celery juice powder (with high natural nitrate content) and a nitrate-reducing culture (Staphylococcus carnosus) was found to be an effective replacement for sodium nitrite in the manufacturing of frankfurter-style sausages and ready-to-eat hams. Products manufactured with this process demonstrated typical cured meat properties. If the process is conducted appropriately, the quality of products produced in this fashion can be comparable to conventionally cured products, however, questions remain concerning the long-term microbiological properties of these products.
Iowa State University
Sindelar, Jeffrey J.; Cordray, Joseph C.; and Sebranek, Joseph G.
"Effects of Vegetable Juice Powder and Incubation Time on
Cured Meat Properties of Frankfurter-Style Cooked Sausages
and Ready-to-Eat Hams,"
Animal Industry Report:
AS 654, ASL R2259.
Available at: http://lib.dr.iastate.edu/ans_air/vol654/iss1/8