Source: Michael Fielding, MEATINGPLACE, 11/25/11

 

The AMSA Scientific Information Committee recently completed a highly anticipated white paper, “Sodium Nitrite in Processed Meat and Poultry Meats: A Review of Curing and Examining the Risk or Benefit of Its Use,” written by AMSA members Drs. Jeffery Sindelar and Andrew Milkowski. 

The ongoing research focused on the metabolism of nitric oxide, nitrite, and nitrate appears to reaffirm the safety and benefits of current curing practices.

For more information about the paper, click here.

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