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  • Title: [Residual content of nitrite and nitrates in cooked French meat products].
    Author: Durand P, Vendeuvre JL.
    Journal: Ann Nutr Aliment; 1980; 34(5-6):1019-24. PubMed ID: 7258903.
    Abstract:
    1 256 french meat products samples belonging to the most popular types: 435 saucissons cuits (course ground cooked sausage); 226 saucisses de Strasbourg and 165 saucisses de Francfort (both finely comminuted Frankfurter type sausages); 430 pâtés de Campagne (country-type meat loafs) were analysed. For each type of product contents in nitrite and nitrate are given respectively for products sent by meat plants, handicraft firms and consumers. The average values lie significantly under permitted levels, but many vary in a wide range, especially as far nitrate is concerned.
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