Use or abuse of additives in cured meat products: evaluation and interpretation of factors taking place in the modifications of nitrites and nitrates

The study granted by the Italian Ministry of health was aimed to acquire further knowledge on quality and safety of cured meat products, in relation to the used level of nitrite and nitrate, their variation during the production steps, their feasible reduction until complete elimination and the use of starters. The results lead to some interesting considerations that should be more extensively investigated