In traditional cured meat product processing,nitrite added in the meat played an important role,it became multi-functional additive which can not be completely replaced had the function of the formation of characteristic color and inhibit the growth of Clostridium botulinum, anti-oxidation, to enhance the important role of the flavor. However, excess nitrates added, will enable Fe^2＋ in human hemoglobin oxidized to Fe^3＋ and lose oxygen carrying capacity, N-nitroso generated by the decomposition combined with amine decomposited from meat prot...
