|VT* _ Nitrite enhances the flavor
1 iXIXcIXCS of meat by retarding the
(Continued from Page 1) oxidation which would
roducts in their present otherwise cause an un
)ITO desirable taste.
Agrotec
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Lancaster County’s Only Dealer Specializing in Sprayer Sales & Service
At the present, nitrite is
the only substance that is
known to do all three of these
things. No substitute has
been found.
The fuss about nitrites
came about because several
years ago it became known
that nitrite can combine with
secondary amines to form
compounds which'are called
nitrosamines.
When rats were fed these
notrosamines in very large
dose's, sometimes certain
types of tumors resulted. But
the rats tested were fed up to
the equivalent of eating
40,000 pounds of bacon per
day of their lives. The meat
industry was concerned
because sometimes these
secondary amines can be
seen in very small quanities
in cured meats.
Extensive tests have
shown that almost all cured
meat products are free of
nitrosamines, but there have
been minute traces of a
nitrosamine called
nitrosopyrrolidine in bacon
that has been severely fried.
If it is found, the quanities
are less than ten parts per
billion.
According to the American
Association of Meat
Processors, there has been
no well-documented cases of
nitrosamines being found in
other cured meats, nor even
in bacon as it is purchased at
the market.
Several alternatives have
been proposed to the use of
nitrites. One such method
proposed involves bom
barding meat with radiation
until it becomes shelf-safe.
Knit explained that the
Army has been working on
this form of curing meat for
25 years and still hasn’t been
able to develop one product
acceptable for approval and
sale.
Stephen F. Krut
Another solution involves
the use of refrigeration. If
the bacon is to be constantly
refrigerated, it can be cured
without nitrite. However,
Knit stated, there is the
problem of the consumer
getting the meat from the
store to the home without
refrigeration. Potential
abuses of the meat without
refrigeration could mean the
inset of botulism would be
possible.
An “Expert Panel” made
of meat and food scientists,
consumerists, nutritionists,
and government officials
was formed in 1973 to check
on the safety of the continued
use of nitrates and nitrites in
meats. As a result, the use of
nitrate has been stopped in
some cured meats today and
reduced in others.
However, because of the
threat of botulism, the panel
favored the continued use of
nitrite in some cured
products. This panel was
disbanded by the USDA last
September. However, in a
preliminary report it issued
to the USDA before being
dismissed, the panel favored
the use of up to 120 parts per
million of nitrite in curing
bacon.
Nitrite levels are also
found in many substances
eaten by man,- the bulk of
them being "vegetables.
A re You Ready
to go Whole Hog?
TUT
HERSHEY EQUIPMENT
[ j I COMPANY, INC.
Lancaster Farming, Saturday, March 4,1978
Cabbage nitrite levels are
rated at 200 to 352 parts per
million and lettuce is listed
at 600 to 1700 parts per
* million.
The use of nitrites in
curing meats is not a recent
development. Since around
900 8.C., salts containing
nitrates were used to
preserve meats. It was not
until the early 1900’s though,
that the effect of nitrites was
clearly understood.
Today, though, the
American Association of
Meat Processors is con
cerned about the USDA’s
attitude towards nitrites.
The non-profit group
represents 1400 small meat
plants across the nation,
many which are based in
rural areas and do custom
butchering.
“The USDA is using scare
tactics,” Krut related.
“They have scared people
about the treat of cancer and
have made their minds up
before they have learned the
facts.”
“There is no scientific
basis for their claims, and
they have refused to release
the report filed by the expert
panel on nitrites,” he
continued. “We hayejbeen
writing letters to the USDA
asking why this report hasn’t
been given to the public. ”
“We have also filed suit
against the USDA. On Oc
tober 18, 1977, they an
nounced that if the meat
industry doesn’t prove that
nitrites are safe, its use will
be banned,” Knit added.
“Farmers should explain
to their legislators what is
happening,” he urged. “The
government is increasingly
trying to tell Amencans
what they can eat. And this
is a threat to freedom of
choice. There is no reason
nitrates or nitrites should be
banned.”
Route 30 West at the Centerville Exit
Trade acts
supported
WASHINGTON, D.C. -
The American Farm Bureau
Federation recently asked
Congress to take prompt
action on legislation to
enhance the U.S.’s
agricultural position
and to support multilateral
negotiations aimed at
liberalizing restrictive trade
barriers.
Elton R. Smith, president
of Michigan Farm Bureau
and member of the AFBF
board of directors, threw the
full support of the
organization’s 2.8 million
member-families behind the
Agricultural Trade Act of
1978 (H.R. 10434) and the
Agricultural Trade Expan
sion Act of 1977 (H.R. 10377).
He testified before a House
Agriculture subcommittee.
Smith pointed out that
American farm exports
totaled $24 billion last year,
which equals about 25 per
cent of all cash receipts from
farm marketings.
Saying that each dollar
earned by the farmer
through exports generates
another $1.33 for the U.S.
economy. Smith estimated
the total impact on
American business activity
last year at $5O billion.
Smith said he has very
little doubt that exports will
continue to expand if
competitive prices are
maintained and aggressive
efforts are made to remove
unpediments to trade.
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SYCAMORE IND. PARK
255 PLANE TREE DRIVE
LANCASTER, PA. 17603
(717)393-5807
37