Chemical composition of nine cured meat products

Water. Fat. Protein Ashes Na Cl Calcium. Iron. Nitrites Nitrates Heme* Heme-NO. %. %. %. %. % mg/kg mg/kg mg/kg mg/kg mg/kg mg/kg. Chicken ham. 71.8. 1.1.
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Suppl. data to Santarelli's article

Chicken ham Cooked ham Raw dry ham Liver pâté Pâté Breakfast sausage Hot dog Saucisson Salami

Water % 71.8 74.2 48.1 60.0 53.3 51.2 55.4 29.9 28.8

Chemical composition of nine cured meat products

Fat Protein Ashes Na Cl Calcium Iron Nitrites Nitrates Heme* Heme-NO % % % % mg/kg mg/kg mg/kg mg/kg mg/kg mg/kg 1.1 24.3 3.3 1.81 71 < 5 1 < 10 26 12 2.9 20.4 3.2 1.74 68 24 4 < 10 80 45 21.9 26.5 5.2 3.60 113 24 < 1 < 10 42 18 23.1 10.7 3.2 1.78 210 50 10 72 101 90 26.8 16.3 3.0 1.78 80 72 7 26 148 122 33.5 12.5 3.2 1.46 111 12 < 1 < 10 99 6 29.9 11.9 2.9 2.05 96 30 3 30 86 53 35.9 25.5 6.0 4.53 219 16 4 13 115 58 50.3 11.8 4.5 3.71 71 10 5 15 47 21

Notes * Heme: Total heminic pigment Heme-NO: Nitrosylated heminic pigment

Chemical analyses done by Laréal In vivo labs , 56011 Vannes, France