NPS 0.5%, bag 5.3 kg, mat. No. 364526
- red label
- Nutritional information (g/100g): Calorific value: 0 kJ (0 kcal), fat: 0 g, of which saturated fatty acids: 0 g, carbohydrates: 0 g, of which sugar: 0 g, protein: 0 g, salt: 100 g
- Packaging: H1-Pl.: 120 bags.
- Contents kg: 5.3
- Typ: 0,5%
Further information:
Nitrite curing salt is mainly used in meat processing and for the production of meat and sausage products and ensures both a longer shelf life and the taste of the products. In addition, meat and sausages retain their appealing red color through the use of NPS. Nitrite curing salt inhibits the growth of harmful bacteria, in particular Clostridium botulinum, which can cause botulism. In addition to botulism pathogens, it also inhibits other harmful bacteria such as listeria and salmonella. This considerably extends the shelf life of meat and sausage products. NPS also gives cured meat its characteristic reddish color. The nitrite forms a bond with the blood pigments in the meat before they can oxidize. This prevents the meat from turning gray. This leads to greater consumer acceptance and also prevents food waste.
NPS 0.5%, bag 5.3 kg, mat. No. 364526
- red label
- Nutritional information (g/100g): Calorific value: 0 kJ (0 kcal), fat: 0 g, of which saturated fatty acids: 0 g, carbohydrates: 0 g, of which sugar: 0 g, protein: 0 g, salt: 100 g
- Packaging: H1-Pl.: 120 bags.
- Contents kg: 5.3
- Typ: 0,5%
Further information:
Nitrite curing salt is mainly used in meat processing and for the production of meat and sausage products and ensures both a longer shelf life and the taste of the products. In addition, meat and sausages retain their appealing red color through the use of NPS. Nitrite curing salt inhibits the growth of harmful bacteria, in particular Clostridium botulinum, which can cause botulism. In addition to botulism pathogens, it also inhibits other harmful bacteria such as listeria and salmonella. This considerably extends the shelf life of meat and sausage products. NPS also gives cured meat its characteristic reddish color. The nitrite forms a bond with the blood pigments in the meat before they can oxidize. This prevents the meat from turning gray. This leads to greater consumer acceptance and also prevents food waste.