Nitrites, their useful and harmful properties. Dyes: carmine, cochineal, annatto

[Nitrites and nitrates in sausage, their useful and harmful properties. Dyes: carmine, cochineal, annatto]

Nitrites and nitrates in sausage, their useful and harmful properties. Dyes: carmine, cochineal, annatto

When salting meat products and salting sausages, the use of nitrite inhibits the development of putrefactive and pathogenic microorganisms, in particular, the possibility of deadly botulism is eliminated. In addition, nitrites inhibit lipid peroxidation, make the color of food pleasant pink, and also give food a special aroma and taste. As it turned out, it is often not nitrite itself that is active, but nitric oxide (NO), which is formed during its reduction.

The reduction of nitrites (in raw meat) to nitric oxide occurs independently with a slightly acidic reaction of the environment or as a result of interaction with reducing agents, for example, ascorbic acid and / or its ulcers, as well as under the action of enzymes of denitrifying bacteria.

In addition to the positive effects, sodium nitrite has side effects. Nitrite is a highly toxic substance. A lethal dose delivers 14-16 mg per kilogram of body weight. At lower concentrations, nitrite causes acute methemoglobinia, especially in young children. This disease is associated with the inability of blood hemoglobin to carry oxygen.

In combination with proteins, nitrite is able to form nitrosamines, which are the cause of cancer (Groote, 2005).

Sodium nitrite and sodium nitrate are considered responsible for the increased excitability of the nervous system in children. High concentrations of nitrites can lead to poisoning and even death (Mashantseva, Laptev, 2006). The fact is that, coming from the intestine into the blood, nitrites bind to the hemoglobin of erythrocytes and prevent oxygen from joining. This causes hypoxia (oxygen starvation) of the body. There are known cases of severe group poisoning with sausages that contain high doses of sodium nitrite. In addition, nitrites reduce the content of vitamins in the body (Kudryashov, Baimishev, 2005).

Once again, it is appropriate to recall here that the lethal single dose of sodium nitrite for humans is only 1 gram. As already mentioned, a person receives, on average, about a double dose per year.

It is believed that from 60 to 90% of nitrites enter the human body with vegetables, and only the remaining 40-10% - when eating meat products. However, these figures rather reflect the content of nitrites in vegetables and meat products, rather than ingestion, since the absorption of nitrites with meat amino acids and peptides in the gastrointestinal tract is much stronger than with vegetable fiber, since cellulose (etc. .) is practically not absorbed. This means that "meat" nitrites are much more dangerous than vegetable ".

Due to the existence of problems associated with the side effects of nitrite, the challenge for researchers is either to find a replacement for them, or to reduce the side effect. One of the ways to solve the problem is to create an effective producer of the nitrite reductase enzyme based on the Macrococcus caseolyticus strain, which is used in the production of dry fermented sausages, using genetic engineering methods. The use of effective denitrifying microorganisms can make it possible to achieve low residual nitrite concentrations even in the case of an increase in the applied concentration of sodium nitrite. However, this route is dangerous with toxic side effects.
Using carmine for coloring meat products
Color is the main indicator that affects the consumer properties of meat products. As you know, the consumer “buys with his eyes”.The bright red color of sausages is usually associated with fresh, benign products; pale coloration, on the contrary, has a negative effect on the choice. But if we talk about quality and non-toxicity, then often the opposite is true.

One of the traditional dyes used in the production of meat products is fermented rice... Recently, however, the quality of the supplied dye has decreased on the Russian market and when used in the technological process, it gives an ugly grayish tint to the cut of sausages. This situation has thus led to the emergence of new types of dyes on the market. They are mainly mixtures of natural and synthetic dyes.

Since the ingredients introduced, such as starch, flour, soy proteins, meat raw materials with PSE and DFD quality defects, as well as raw materials with a high content of fat and connective tissue, reduce the efficiency of coloring the finished product, in order to create a beautiful pink color of sausages, more and more natural dyes are popular, such as carmine and cochineal.

Carmine - a derivative of tetraoxyanthraquinone, it is obtained by extraction from dried and crushed cochineal insects of the species Coccus Sactis living on cacti.
Cochineal yields a red extract that is used to make the natural dye carmine. Although this dye is natural, it is not clear how toxic it is to humans.

All over the world, the choice of natural dye for the meat industry very often stops at carmine... This dye has established itself as one of the most stable: it does not show noticeable sensitivity to light, oxidation and heat treatment. In addition, it gives a natural juicy flavor to sausages and gourmet products. Carmine, which is a dark red, fluid liquid, is soluble in water, ethyl alcohol and propylene glycol. This dye can be presented both in dry form and in the form of solutions of various concentrations. As a rule, the powder contains 40-60% carminic acid, in solutions 3-10%. Carmine is used both in the production of raw smoked / dry-cured products and in the heat treatment of sausages.

Carmine in water-soluble form is the only natural color used for injecting boiled ham. It is also widely used for coloring casings in different shades of red (often in combination with annatto). This dye is used to achieve a guaranteed color in the production of meat products; it makes it possible to regulate the degree of coloring of products in accordance with their type and consumer tastes.

The employees of CJSC "Euro Resource" have developed a technology for using a 3% solution of carmine in meat products. The dosages of dye addition to boiled sausages, wieners, sausages of the highest and second grades have been worked out. The dosage of the dye depends on the content of adipose tissue, muscle tissue and plant proteins in the raw material and can vary from 3 to 8 g per 100 kg of raw material. It is possible to guarantee the exact dosage of the dye only under conditions of constant quality of the main raw material. The recommended dosage for cooked sausages of the highest grades is 6-8 g. This amount is dissolved in 100 ml of water and introduced at the first stages of cutting during the stage of processing raw meat. For sausages, sausages of the second grade (products containing minced chicken), it is recommended to increase the dosage of the dye to 24 grams.

To give the product an improved presentation, it is also suggested to use annatto.
Annatto fruit - a heart-shaped box resembling a beech nut, with a red-brown to purple pericarp, with many prickly hairs that frighten away herbivores. Inside the capsule are thorny seeds covered with a waxy orange-red mass. Their color is influenced by several apocarotenoids contained in the seeds, of which bixin is the most important.
From a technological point of view, annatto is a good dye for coloring casings, both natural (casings) and protein-cosine, as well as for giving the surface of smoked meats a persistent bright color.
Various modification forms of annatto extract are intended for dyeing delicacies (such as shank, meat rolls, etc.) The use of natural annatto dye allows to reduce the smoking time; improves the presentation of the finished product; a change in the dosage of the dye allows you to vary the color range of the surface of the finished smoked meats from pale yellow to bright golden.
At the same time, the biological, medical and toxicological properties of annatto have never been studied and published in detail by anyone.

Source: Biophysics of environmentally friendly meat processing. How and from what sausage is made. Author D. B. N., leading researcher at the Institute of Cell Biophysics, RAS Vekshin N. A.

ABOUT food additives read here: How and from what sausage is made - food additives

Very informative. Thank you Admin!

When I asked Pakat how much nitrite salt he uses, he replied "look on the back, the salt is different." And he was right as always!
The fact is that in different Brands, the content of nitrite in common salt is different. That is, a "typical mixture" such as Brandov T.C.M., D.Q. Curing Salt., Insta # 1 (I mention American Brands because I am not familiar with the Russian market) contains 93.75 percent Sodium Chloride (common table salt) and 6.25 percent Sodium Nitrite (nitrite salt). Because we already know that Sodium Nitrite can poison a person. AP Curing Salt contains only 0.2 percent (or 2 grams per kilogram of regular) nitrite salt per 1000 grams of kosher salt (regular).
Coming back to the companies mentioned above. D.Q Curing Salt # 2., Insta # 2 also contains sodium nitrate. That is, this mixture is usually used if the aging and marinating process of meat is long. As for example, in the production of Prosuto-Parma cured ham or certain cured sausages. In these mixtures, nitrate over time changes its properties to nitrite due to the fact that the time for "ripening" of the meat takes a long time. For example, Parma ham "ripens" from 6 months to a year. And some of its species are even more than 2 years old. That is, if you buy a mixture number 2 with a minimum of nitrite and nitrate content, this indicates that you bought a mixture designed for a long marinating time. Because first nitrite acts on meat, and then nitrate continues to support this process for a long time. Due to the correct storage temperature, both nitrite and nitrate will not spoil the meat. And sodium chloride (common salt) with your favorite additions will make your ham a unique masterpiece!
(Applause is not for me. I just translated the fiery speech of Chief Jacob Barton from the u-tuba)

Oh yeah .. what was it all about. Comrades bakers, this is my personal request. When you write about the use of nitrite, for example (hypothetically, of course) a teaspoon per kilogram of meat, you please indicate which company you use, what percentage of nitrite is there, is there nitrate or something else .. Or, like Pakat, not indicate how much nitrite you put in there in general, in order to avoid an accident. I understand that we will all be there someday, but I don't want to speed up the process. This is my PERSONAL request, but it seems to me that my request is not without reason.

Tanya, Chamomile, so if I threw 30 g of nitrite salt on 1900 meat, is that a lot? What to do now (you wrote that the lethal dose is 1g)?
I'm sorry, I made a mistake with the number, not 3, but 30

I did not write - the authorship is not mine See at the beginning of the topic.

I don't use nitrite at all, nowhere and never. I am not confused by the gray-pink color of the ham. But naturally, and over time, the body will not accumulate over the years. After all, everyone has their own threshold for the accumulation of poisons in the body, who needs little, and who will accumulate all their life - but someday this "threshold" will break through

This question is clear.What about bacteria for fast maturation ..? Redstar, in my opinion ...

Come on, ok?

Come on, ok?

OK!

Tanya, Chamomile, so if I threw 3 g of nitrite salt on 1900 meat, is that a lot? What to do now (you wrote that the lethal dose is 1g)?

As far as I understand this question for myself, 1 g of nitrite salt contains 0.6% nitrite, the rest is refined table salt. The use of pure nitrite is allowed only in production. In everyday life, only nitrite salt, which is not equal to nitrite in dosage (but only 0.6%). If not right, correct me.

[Dance]

Dance, for 1 kg of meat there is 18-20 g of nitrite salt.
There is no point in putting three grams. For what? It will not kill pathogenic flora, it will not give pink color.

[Tatyana]

the dose of sodium nitrite for a person is only 1 gram

Clean !!!!!!!!!!!

Not nitrite salt !!!!

Tatyana, it seems to me that this article is incorrect, especially for those who do not understand the difference between Pure Sodium Nitrite and Nitrite salt!!

And this is a very big difference!

And these points are not specified there and are misleading, which is not good.

Masha, I understand the difference between nitrite and nitrite salt. I myself am a food worker, only in a different field. I was misled by a specific figure, so I clarified. And about 3 g, I was wrong. There, 30 g. Why else did I ask, my children are terrible allergies, because I worry about this nasty (nitrite salt), how it will backfire on them ... that's why I wanted to consult with a person who understands this area.

[Tanya]

TanyaSo that's why I wrote that this article is misleading!

for your weight of meat 30 grams is normal.

[A source]

A source: Biophysics of environmentally friendly meat processing. How and from what sausage is made. Author D. B. N., leading researcher at the Institute of Cell Biophysics, RAS Vekshin N. A.
This is scientifically sound work, and it says what can we expect when using nitrites and nitrates and others like them

And to use them or not and in what form is a matter for each of us personally.
Choose and decide for yourself But, the points of view on this issue are permissible different, both professionals and amateurs

But, points of view on this issue are permissible different

I listened to a completely different point of view on this matter.
Where it was said that you cannot make sausages without sodium nitrite, because you can dilute a lot of very bad things and are much more common than sodium nitrite itself.

Tatyana, I love and respect you and always agree with you in all matters))
You are an example for me in everything
But in this matter, may I disagree

[Masinen]

Masinen, Maria, my grandparents have been making sausage without sodium nitrite all their lives. And not only them. At least their entire village. We have never even heard of negative consequences.
I just made 2 types of homemade sausages today. And both are sodium nitrite free. And tomorrow I will boldly give this sausage to my one-year-old granddaughter. This one, not the store one.

In principle, botulism can be earned by eating the same squash caviar. In homemade products, it takes one of the first places. But we do not hear about massive cases of poisoning with squash caviar. And do you know why no one is reinsured and does not put sodium nitrite in it? Everything is elementary.
It is just that sodium nitrite will not impart a more attractive color to the zucchini caviar. We are accustomed to its color of "childish surprise" as we are already accustomed to the color of pink sausage imposed on us.
And further. I wonder why no one sprinkles the same bacon with sodium nitrite? After all, purely theoretically, it, like sausage, can also carry botulism. Lard can be very meaty. But its meaty streaks are attractive and grayish for us.
And in the same dry-cured meat rarely anyone puts sodium nitrite. To go far - look at these recipes on the Bread Maker.
And they are not afraid. And how is it different from sausage?

Marketers and others like them have taught us to sodium nitrite. IMHO.

For thousands of years, people have eaten food without this salt, and some peoples still do not use it and have not yet died out. But, how it affects those who constantly eat it is not known. It is unlikely that such studies will be carried out. Not profitable.

[Pure sodium nitrite]

Just sodium nitrite caviar will not give a more attractive color to the consumer.

Sodium nitrite is not added to vegetables))

my grandparents have been making sausage without sodium nitrite all their lives. And not only them. At least their entire village. We have never even heard of negative consequences.

Previously, the meat was different)) but we do it from the store, which is unknown where and how it was lying around, and we don't know who touched it either. We do not know what the animals were fed either, but they were definitely not fed with hay and grass. And what they were pricked with so that they quickly gain weight, everyone knows very well.

In Bosnia, I also make it without sodium nitrite, but there is my own meat, and after the animal is slaughtered, the meat is taken for inspection. Then they get paper that everything is in order and only then they prepare it))
And here I am afraid. I'd rather put Sodium Nitrite in and be sure that my children won't catch the infection. But at the same time, I do not cook such delicacies with sodium nitrate every day, because it accumulates in the body. Exclusively on holidays, or ham a couple of times a month, and sometimes once a month.
I understand perfectly well that sodium nitrite is not good, but still better than .. Of two evils, you must choose the lesser.

I do not force anyone, this is my personal opinion. And the article is just a scarecrow. And it is written about Pure sodium nitrite.

[taught]

Sodium nitrite is not added to vegetables))

Here I am about the same. Why not add? You can also earn botulism with vegetables. Sodium nitrite is marketed exclusively as a panacea for botulism. Not as a flavor and color enhancer.
Following the logic, sodium nitrite should be put in vegetables, mushrooms, and even more so in fish. Is not it? In canned fish, pates, etc., botulism develops much more often than in meat products.
Even the classics reflected this in their works. The same Agatha Christie based on this the storyline of one of her works.

Agree that nitrite of nartia is now put more by tradition. Us taught to the look and taste of such a sausage. Some 150 years ago (even less) no one heard of sodium nitrite. And sausages were made everywhere. And they did not die out.

We do not know what the animals were fed either, but they were definitely not fed with hay and grass. And what they were pricked with so that they quickly gain weight, everyone knows very well.

Interestingly, and this is something to do with? How sodium nitrite will improve quality the composition of the meat?
My IMHO - will worsen. And it will load the meat with harmfulness even more.

Personally, I won't even let my one-year-old granddaughter taste the sausage with sodium nitrite. I want my blood to eat as little as possible of any nasty things. And she grew up healthy.
And what kind of eating behavior she will become a habit is already exclusively our concern.
For example, my grandson calmly walks past the shelves with the same chips, crackers and lemonades, etc. He does not need them. This food is not tasty for him. Although the same products, but at home, close to healthy food, he eats with pleasure.

But you are right, whether to add this salt to sausage and whether to feed it to your children is everyone's business. Here I will not argue.
Everyone chooses for himself!

For example, my grandson calmly walks past the shelves with the same chips, crackers and lemonades, etc. He does not need them.

So my children do not get sick with these products, because I don't buy them and that's it))
It all depends on the parents.

Personally, I won't give my granddaughter sausage with sodium nitrite. I want my blood to eat as little as possible of any nasty things. And she grew up healthy.

And I want it too)))
It has now become fashionable to make sausage and ham at home. And before that, the whole country bought in the store with such chemistry that it’s even scary to think about it, the children ate and no one thought about the consequences. so it was also considered a delicacy. I'm not talking about those who had their own household.
And I haven't bought sausage for a long time, in principle, I just don't buy it.Even when I didn't cook it myself, I didn't buy it either))
And the whole country buys and feeds its children and does not think that this or that disease can be caused by this sausage.

We are dedicated and smart on the forum, and the rest do not even want to think about it. That's it.

Interestingly, and this is something to do with?

Very important, you buy meat pumped with antibiotics. They are pricked so that the animals do not die, but grow up and are sold.
My mother's uncle worked at a meat factory, and at the largest, in Soviet times, and told me what kind of unsanitary conditions there was. That was then! And now, when there is no control, I am generally afraid to imagine where the meat is lying before it goes to the store counter.

But that's my personal opinion

[like sodium nitrite will be able to withdraw the same antibiotics]

And the whole country buys and feeds its children and does not think that this or that disease can be caused by this sausage.

We are dedicated and smart on the forum, and the rest do not even want to think about it. That's it.

Yeah, and we ourselves pour sodium nitrite into our dishes. Just like the rest, without thinking about the consequences.
But the sausage turns out to be pinkish, pretty and tastes close to the store ...
(By "usefulness" too)

Very important, you buy meat pumped with antibiotics. They are pricked so that the animals do not die, but grow up and are sold.

Explain to me then please like sodium nitrite will be able to withdraw the same antibiotics from meat?

Where is the logic?
We wish there were less nasty things in homemade dishes and we ourselves pour it there ...

[You have two options:1. Add Sodium Nitrite2. Fry over high heatthere is no third option))]

will be able to remove the same antibiotics

I wrote not about this

Have you thought that sausages are cooked, ham is cooked at a low temperature? Does this bother you? At this temperature, pathogenic flora develops very well. And you want to eat it? I, for example, no)))
For this, sodium nitrite is used to prevent the development of pathogenic flora or it is necessary to increase the cooking time.

You have two options:
1. Add Sodium Nitrite
2. Fry over high heat
there is no third option))

This applies specifically to cooking at low temperatures so as not to be confused.

But the sausage turns out to be pinkish, pretty and tastes close to the store ...
(By "usefulness" too)

I did not write about this at all, and color and taste have nothing to do with it.
It's just a habit
In general, this topic can be discussed for a long time, so the dispute can be stopped.

All the same, you will have your own opinion, and I will have mine: girl_dace:

P. S. is the same when Admin-Tatiana wrote in one recipe that you cannot eat raw meat, so the owner of the recipe said that she eats all the time and everything is fine with her.
And nobody Romu_Tatiana did not listen and began to make according to this recipe. And no one thought that pork can be sick with Trichinosis. And this is a very terrible disease. God forbid, who picks up this. But sodium nitrite won't help if the pork is contaminated.
Therefore, in Bosnia, all meat is taken for inspection !!! There were many cases when whole families caught this disease.
My husband said from the photo that the meat is raw and you can't eat it, but many people wrote that the meat is raw.
Do you understand what I am? Everyone chooses what to eat)

[Masha]

Tatyana, I love and respect you and always agree with you in all matters))
You are an example for me in everything
But in this matter, may I disagree

Masha, Thanks for the kind words

You can disagree with me But what about other opinions on the forum, in this topic, and around the world?
Unfortunately, the consequences in humans can manifest themselves after many years!
And they may not appear - to each his own! It depends on the individual's ability to perceive negativity and accumulate it in the body.
Sometimes a nervous breakdown is enough for this, some kind of push inside or outside - and all the sores will fall out - I drove it myself. Only how to remove the consequences now, how to be treated? And for what? For the pink sausage?

My suggestion: let's leave this article alone as it is.
Let people read it and make their own conclusions, "but I need it?"
And we will scatter on different topics and continue our homemade sausage creativity, some in natural color, some in pink

And the opinion that nitrite neutralizes something in the meat, and has a positive effect on it, is also deceptive. This has already been written and spoken about many times. And this "positivity" is needed first of all only by the producers and sellers themselves, in order to give meat products a marketable beautiful appearance - no more. As well as stuffing a lot of spices and additives into low-quality meat to remove a rotten aftertaste, or a huge amount of protein powder in ham-sausage.

Something like that...

I didn't write about that

Sorry, but then why mention it in the topic about sodium nitrite?
Everything turned out in a heap. And cutlets and flies.
And I realized that you are using sodium nitrite also because there are antibiotics in store-bought meat.

Have you thought that sausages are cooked, ham is cooked at a low temperature? Does this bother you? At this temperature, pathogenic flora develops very well. And you want to eat it? I, for example, no)))
For this, sodium nitrite is used to prevent the development of pathogenic flora or it is necessary to increase the cooking time.

Raw meat is cooked at an even lower temperature. And most of these recipes are without sodium nitrite. On this forum as well.
So the third option takes place very often and without consequences.

Do you understand what I am? Everyone chooses what to eat)

I agree with this completely.

Regarding the purity of their own and store meat ...
Botulism, roughly speaking, can be obtained from a contaminated source. Right?

Do not slaughter your pig, calf, etc. under sterile conditions. And the cleaver is not disinfected, and the knife, with which the meat is then cut.
And they are not cut in sterile conditions. Not in the operating room, and not wearing gloves. Do not flatter yourself.
(Just on Saturday, my brother cut the piglet and the picture of cutting is still in front of my eyes)

So it is as easy to pick up botulism with your meat as with the store. And if you are very afraid of him, then put sodium nitrite in yours too.

And yet, when buying your meat, stock up on anthelmintic drugs. For yourself. Most of the sellers of their animals do not corny worms.
I order pigs and calves in advance. They are raised for me. So, I myself buy anthelmintics and give them to the animal myself. Since there is an opinion that this is an optional procedure. And if the intestines are not given to the buyer, then it will not be seen that the meat is contaminated. And even for themselves, animals do not worm. They look at me like a fool.
So your meat is a double-edged sword.

[Irina]

Irina, I don't buy meat in the markets. Precisely because I do not know where it is from.

And we use our own, only after all the analyzes.

Tanya and I seem to have closed the question))

I also cook without sodium nitrite !!! Don't beat me !!
I'm good, honest word
I put sodium nitrite only when I need the product to be stored longer))
Have a nice day!

Well, where do I go now, to the smart or to the beautiful? I'm afraid of nitrates, and even more, any nasty things that can appear in meat when cooking at low temperatures Thanks for the article)

[Masinen]

Masinen, no, we will not beat you, we will eat like that ...

No nitrite salt!

Girls, I'm skinny, not tasty !!
Even nitrite won't help

I always put nitrite in jerky products and I will. Everyone choose for himself what is more harmful and tastier for him.

[Masinen]

Masinen, can I have a couple of questions?
1) Do you and your family members eat bacon, roach, herring, etc.? And also meat products prepared using the "sous-vide" technology?
2) When making them, do you add sodium nitrite?

P.S. I do not "run over" and do not try to create discord (I clarify because the Internet does not convey intonation well). I just want to show how blinkered we are and how marketers reign in our minds. We eat sausage cooked at 75 degrees only with sodium nitrite, because we are afraid of botulism, and other products (including meat) - without it. And fears about botulism do not visit us

By the way, the spores of Clostridium botulinum are able to withstand several hours at a temperature of 100 degrees. Only butolotoxin is killed. Alas.
But we are saved by the fact that bootulism is actually extremely rare.

[toffee]

toffee,
1. I love herring, my husband brings the roach from Astrakhan, they catch it there, then soak it in salt for 2 days, and then dry it in the air. But this husband loves, I do not drink beer, the poet is not very roach.
All the meat, such as fat, the husband brings meat from Bosnia. It is soaked in salt for 3 weeks and then smoked.
Sous-vid, of course !! I am conducting sections by suvid)))
I have two videos of me making sous vide. I do not add sodium nitrite for suvid. But I can add if I prepare a neck, a ham, a chop for cutting on the table, so that it is beautiful and can stand and not deteriorate)
I make ham with sodium nitrite.
It seems that's all))

Mashun, for those hto at the tank ... sho such a sous-vid I read and read and do not catch up in any way, sho is such a beast ...

for those who have a tank .... sho such a sous-vid.

Su-vide - cooking in vacuum at low temperatures
You here
Su-Vid and all the subtleties of technology
And here
Cu View Steba SV1 / SV2 / SV200 PRO / SV 100PRO (SousVide - cooking in vacuum)

Go and read))

[Masinen]

I love herring, my husband brings the roach from Astrakhan

All the meat, like fat, the husband brings meat from Bosnia

Sous-vid, of course !! I am conducting sections by suvid)))

Masinen, Maria, which was required to prove ... All these products are made at low temperatures. And they can all cause botulism. For example, five years ago, a man "grabbed" botulism after tasting a banal roach.
By the way, the list of such products can be continued.
But you are not afraid to eat them. Although they are prepared without sodium nitrite.

Take the now fashionable sous-look. Its technology is very close to the production of sausage.
But meat cooked with sous vide technology more dangerous in the sense of being infected with botulism than sausages cooked at low temperatures. Clostridium botulinum develops perfectly in the absence of air access and at sufficiently low temperatures.
But it is not customary to add sodium nitrite to such food. In this direction, marketers did not work.
And nobody adds. And nobody dies. On the contrary. This technology is widely promoted and becomes fashionable.

Conclusion: adding sodium nitrite to homemade sausage is a publicity stunt. And it is needed first of all to give the sausage the familiar "shop" look and taste. By the way. You yourself wrote about it:

But I can add if I prepare a neck, a ham, a chop for cutting on the table, so that it is beautiful and can stand and not deteriorate)

(About beauty - I agree, sodium nitrite gives a pink color. But about deterioration - no. Nothing lasts forever under the Moon. And one or two extra days are not worth the health that you can't buy.
I prefer to freeze the surplus. And do not stuff them with harmful additives. Especially since they eat it my children and grandchildren. I'm not cooking for sale. )

By the way, sodium nitrite, if I'm not mistaken, began to be used in general only after 1905.

[Ira]

Ira, well, don't scare everyone with your conclusions
Otherwise, you will have to completely close the site, for the promotion of low-quality food

Ira, your conclusions are also ambiguous, you can argue with them, which you don't want to do, since we do not have absolutely correct professional information on this issue. And we can turn the forum into a dump of unverified information and disputes.

All food preparation methods are good and have a right to exist.

You just need to be very careful about the selection of raw materials and products, and especially about its quality
All we are adults, and are obliged to treat their health correctly.
The right to choose is for each of us!

There is no need to be so categorical in relation to sodium nitrite in meat products, its concentration is scanty, compared to beets, celery, where nitrite is simply off scale. Or will you give up vegetables too?
In the production of meat delicacies, it is better to overdo it than not to do it, because clostridium spores are very easy to introduce with knives, cutting boards.

[Admin]

Admin, I have already said several times that everyone chooses what to eat and what to feed their children... And I will repeat it again.

What am I scaring? Just talking about the fact that our grandparents millennia ate sausages without chemistry. Until the marketers have taught us to be "pretty" and "delicious". True, at our own expense. Rather, at the expense of our health.
I do not express my opinion in recipes, but in dedicated topic. I don't seem to break the rules of the forum ...

And the site should not be closed !!! He is very good.
By the way, I made many sausages according to our website recipes. It's just that if sodium nitrite is present in the recipe, then I don't add it and that's it. Instead, I put a couple of spoons of cognac or beet juice, or narsharab.

There is no need to be so categorical in relation to sodium nitrite in meat products, its concentration is scanty, compared to beets, celery, where nitrite is simply off scale. Or will you give up vegetables too?

Again, an opinion imposed by marketers. Let's not argue without facts. Have you personally tested vegetables for nitrates?
I am. I have my own vegetables. And I rent a part for sale. And root crops as well. I specifically asked the girls in the laboratory to be well checked and the result was correct.
The scanty amount of sodium nitrite will be if you eat a tiny piece once a year. And if you eat sausage every day, like my husband does?

In the production of meat delicacies, it is better to overdo it than not to do it, because clostridium spores are very easy to introduce with knives, cutting boards.

Why, then, is there no overshooting when processing meat in other ways? For example, when salting lard or with sous-vide technology?

That's it, I won't argue anymore. I repeat: everyone chooses for himself what to eat and how to cook. And how and what to feed YOUR children.
And I think that a reasonable person, at least, ponder and he himself will decide what to be guided by.

[Admin]

Admin, I have already said several times that everyone chooses what to eat and what to feed their children.

IraLet's dwell on this proposal, especially since we are unanimous in this. AHA?

[Admin]

Admin, Tatyana, so I already stopped ...

That's it, I won't argue anymore.

P.S. I apologize if I unintentionally offended someone.

I read it ... it's already scary ... I don't know what to do ... My husband makes dry-cured (and dry-cured) sausages with this salt.

Girls, urgently give me, please, links to dry-cured (and dry-cured) sausages that are prepared WITHOUT her ...

The girls brought me from Poland today, is she the same salt? Will you need to start translating or maybe someone has already used this?

And in which store did you buy? where to buy salt and intestines all in one at once, I want 3 types of shells and 1 kg of nitrite. It turns out that 1 kg of salt per 45-50 kg of minced meat comes out.

[Koplvan]

Koplvan, the profile does not indicate the place of residence. For Russia here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=281768.0

The question is only for specialists in sausage technology, I want to make homemade dry-cured sausage, I'm not interested in recipes without chemistry, I have fear. I am concerned about the question if there are recommendations for myself to add saltpeter or an additive that preserves the sausage and its color and protects against botulinum toxin, potassium nitrate - potassium nitrate (KN03), (E 252) or sodium nitrite, which are very carcinogenic to health.
Can these additives be replaced with sorbic acid e200, which is safer, or does it not possess such bactericidal properties as nitrate?
the concept of drying with the addition of a large amount of table salt, vodka or a high level of sugar as a preservative is known to me. It is important for me to understand which Yeshek is safer to add and in what quantity for a longer preservation of sausages and obstacles to the development of dangerous bacteria and fungi.
How did I find such saltpeter

but I am very afraid, so I am looking for a safe alternative.