Russian scientists have created an alternative to nitrite salt for sausage production

The composition of the starter culture includes strains with high cellular activity per 1 kg of meat raw material and significant activity of nitrite reductase, which facilitates the conversion of nitrates from vegetables and fruits into nitrites. Due to these processes, the process of red color development in meat products containing myoglobin is accelerated. The vegetable extract concentrate has a high level of natural plant nitrates and nitrites, safe for the production of semi-finished meat products.

The study of the synergistic effect showed that in optimal proportions these components effectively perform the functions of nitrite salt: they prevent the growth of pathogenic microorganisms, form a standard color and extend the shelf life of products. Previously, there was no alternative to nitrite salt on the Russian market, which opens up new opportunities for creating safer and higher-quality products.