The presence of nitrites and nitrates in various type of meat semi-products intended for grilling from the Serbian market

  • Vladimir Korićanac Institute of meat hygiene and technology
  • Danijela Vranić Institute of meat hygiene and technology
  • Dejana Trbović Institute of meat hygiene and technology
  • Stefan Simunović Institute of meat hygiene and technology
  • Sara Simunović Institute of meat hygiene and technology
DOI: https://doi.org/10.18485/meattech.2023.64.2.63
Keywords: nitrites, nitrates, food, safety, meat

Abstract

The aim of this study was to examine the presence of nitrites and nitrates in different types of meat semi-products prepared for the grill, in accordance with the national Regulation that prohibits their use. A total of 724 meat semi-product samples, including dry-aged steaks, fresh sausages, marinated meat, and various types of minced meat, produced by the Serbian meat industry between January 2021 and January 2023, were tested. The findings revealed that none of the tested samples showed the presence of either nitrites or nitrates, aligning with the Regulation’s prohibition on their use in meat semi-product production, including those intended for grilling.

Published
2023-11-01
How to Cite
Korićanac, V., Vranić, D., Trbović, D., Simunović, S., & Simunović, S. (2023). The presence of nitrites and nitrates in various type of meat semi-products intended for grilling from the Serbian market. Scientific Journal "Meat Technology", 64(2), 334-338. https://doi.org/10.18485/meattech.2023.64.2.63
Issue
Vol 64 No 2 (2023): Meat Technology - Special Isssue
Section
Original scientific paper