Dried Pork as Influenced by Nitrate, Packaging Method and Storage

A new technique was developed to produce high quality, uniform and attractive thin sliced, cured dried pork. The effects of nitrate, packaging method and storage time on residual nitrite, TBA values, sensory properties and microbiological counts were determined. Residual nitrite decreased with increased storage time at 3 ± 1°C. The addition of nitrate plus vacuum packaging caused a greater residual nitrite level and a lower TBA value during storage. Nitrite and/or nitrate acted as an antioxidant to retard oxidative rancidity (TBA value). Dried pork manufactured by the technique described had no major rancidity problem and had an acceptable shelf life. Total aerobic plate counts, lactic acid producing microbial counts and total anaerobic counts were not affected by nitrate or packaging methods. Coliforms, molds and yeasts were not found in this dried pork.