KR101229379B1 - Process for the Preparation of Meat Products with Fixed Red Color and Having Flavors with no Use of Synthetic Sodium Nitrite - Google Patents

Process for the Preparation of Meat Products with Fixed Red Color and Having Flavors with no Use of Synthetic Sodium Nitrite Download PDF

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KR101229379B1
KR101229379B1 KR1020100024528A KR20100024528A KR101229379B1 KR 101229379 B1 KR101229379 B1 KR 101229379B1 KR 1020100024528 A KR1020100024528 A KR 1020100024528A KR 20100024528 A KR20100024528 A KR 20100024528A KR 101229379 B1 KR101229379 B1 KR 101229379B1
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South Korea
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meat
canham
vegetable powder
nitrate
synthetic
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KR1020100024528A
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Korean (ko)
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KR20110105426A (en
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변명희
박영서
윤치영
최정호
하월규
정영화
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대상 주식회사
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/45Addition of, or treatment with, microorganisms
    • A23L13/46Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65Sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01Instant products; Powders; Flakes; Granules
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose, unpacked materials
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/15Flavour affecting agent

Abstract

The present invention relates to a meat product manufacturing method having a meat color fixation and flavor without adding synthetic sodium nitrite, and a meat product produced by the method. The present invention exhibits the effect of having a color fixing effect and a unique flavor of synthetic nitrite without adding synthetic nitrite when preparing a meat product (particularly canham) using vegetable powder and nitrate reducing bacteria. In addition, the present invention can satisfy the negative demands on synthetic additives and the needs of consumers (Needs) by using natural-derived raw materials, which has the advantage of contributing to the expansion of the Canham market and national health in the future. .

Description

Process for the Preparation of Meat Products with Fixed Red Color and Having Flavors with no Use of Synthetic Sodium Nitrite}

The present invention relates to a meat product manufacturing method having meat color fixation and flavor without adding synthetic sodium nitrite.

In general, in the production process of meat products in the meat processing field, the purpose of fixing meat color in the production of ham, sausage, etc., to make it unique reddish red color, inhibiting the growth of microorganisms, improving shelf life, and having a unique flavor Synthetic nitrite is added. In other words, synthetic nitrites work with hemoglobin myoglobin and hemoglobin, producing nitrosomyoglobin and nitrozohemoglobin, which enhances meat color fixation, improves product flavor and pathogenic microbial growth. Will be suppressed.

Synthetic nitrites have these advantages, but they are known to be able to form nitrosoamines or to induce methemoglobinosis in children and fetuses. Korea and Japan regulate the residual amount of synthetic nitrite to less than 70 ppm in the final product, and most countries such as the UK and Germany also regulate the residual amount of synthetic nitrite to 10-200 ppm.

In addition, consumers want a product that does not contain synthetic nitrite, but the color taste and flavor of the product have a problem that is significantly lower than the product containing the synthetic nitrite, so that the taste, which is the basic property of food, is the biggest hurdle. Accordingly, research in the meat processing industry to squeeze or replace these synthetic nitrites is steadily in progress.

It is a meat product technology that secures the same sensory characteristics and safety as conventional meat products without adding synthetic nitrites, and it is fixed in meat without adding nitrite, which is a substance necessary for fixing color in Korea Patent Publication No. 10-2006-17659. A method for directly producing nitrogen monoxide, which is a raw material for the reaction, can be used to produce an effect such as the color fixation of nitrite. However, the method uses a method of generating nitrogen monoxide using a nitrogen monoxide generator and combining it with myoglobin, which is a hex dye, to fix the meat color, which uses synthetic nitrite as a raw material. In addition, the Republic of Korea Patent Publication No. 10-2001-88698 discloses a method of using chitosan to replace nitrite and nitrate in the manufacture of food. This has been described with respect to the technique of partially replacing only part of the function of nitrite with color using chitosan and its derivatives obtained by deacetylation of chitin. In addition, Korean Patent Publication No. 10-2009-0032547 discloses a method for preparing a vegetable extract fermentation broth and a vegetable extract fermentation broth prepared thereby. However, the above methods are not different from the fact that the vegetable extract and the nitrate reducing bacteria are fermented separately in an external tank to produce nitrite, and then put into the compounded meat to actually add synthetic nitrite.

Therefore, there is an urgent need for research and development of a meat product manufacturing technology having the same meat color fixing and flavoring effect without adding synthetic nitrite to the meat product.

The present inventors have made diligent research efforts to find a method for producing a meat product (especially canham) that can exhibit the same red color fixing effect and flavor without adding synthetic nitrite. As a result, the mixed meat was prepared by mixing vegetable powder and nitrate reducing bacteria containing nitrate with the raw meat (meat), which is a raw material of the meat product, and then adding the synthetic nitrite to the prepared mixed meat through salting and preheating. The present invention has been completed by elucidating that a meat product having the same meat color and flavor can be prepared as compared to the meat product.

Accordingly, it is an object of the present invention to provide a novel meat product manufacturing method.

Another object of the present invention to provide a meat product manufactured by a novel meat product manufacturing method.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

The present invention provides a method for producing a meat product comprising the following steps:

(a) mixing the raw meat, vegetable powder containing nitrate, nitrate reducing bacteria, purified water and subsidiary materials to prepare a blended meat;

(b) salt maturation of the blended meat in step (a);

(c) pre-heating after filling the salt matured meat in step (b); And

(d) packing the preheated compounded meat in step (c) after autoclaving.

 The present inventors have made diligent research efforts to find a method for producing a meat product (especially canham) that can exhibit the same red color fixing effect and flavor without adding synthetic nitrite. Accordingly, the present inventors prepared a blended meat by mixing a vegetable powder containing nitrate and a nitrate reducing bacterium in the raw meat which is a raw material of the meat product, and then, without adding synthetic nitrite through the salt maturation and preheating process, the prepared blended meat Meat products with the inherent color and flavor of the product could be produced.

The present invention provides natural fermentation (eg salt maturation and preheating) without the addition of synthetic nitrites (eg, sodium nitrite), which are used in the prior art for meat color fixation, flavor, microbial inhibition and growth inhibition of food poisoning bacteria. It relates to a method of manufacturing a meat product having a unique color and flavor of the meat product through.

Referring to the manufacturing method of the present invention in detail for each step as follows.

Vegetables used in the step (a) of the present invention means all vegetables that are present in nature and contain nitrate, which is used in the present invention by powder formulation.

According to a preferred embodiment of the present invention, the vegetable powder which can be used in step (a) of the present invention is celery, Chinese cabbage, cabbage, Parsnip, beet, cucumber, eggplant, mushroom, lettuce, squash ( squash, zucchini, carrots, artichoke, green beans, lima beans, broccoli, cauliflower, collard greens, corn, mustard, okra And at least one vegetable powder selected from the group consisting of onions, peas, black eyed peas, potatoes, turnips and radishes.

More preferably, the vegetable powder is celery, Chinese cabbage, cabbage, parsnip, sugar beet, cucumber, eggplant, mushroom, lettuce, squash, zucchini, carrot, artichoke, green bean, lima bean, broccoli, cauliflower, collard Vegetable powder selected from the group consisting of green, corn, mustard, okra, onions, Chinese peas, black eyes and peas, even more preferably celery, cabbage, cabbage, parsnip, sugar beet, cucumber, eggplant, mushroom At least one vegetable powder selected from the group consisting of lettuce, squash, zucchini and carrot.

In the present invention, the term "nitrate reducing bacteria" refers to a bacterium present in nature capable of reducing nitrate to nitrite.

Nitrate-reducing bacteria that can be used in step (a) in the present invention can be both used if the bacteria capable of reducing nitrate to nitrite, and preferably, Staphylococcus genus kusu (s taphylococcus genus), microcode kusu in (micrococcus genus), Lactobacillus genus (lactobacillus genus), halo Pseudomonas genus (halomonas genus), para nose kusu in (Paracoccus genus), Enterobacter nose kusu genus (Enterococcus genus), Lactobacillus nose kusu in (Lactococcus genus), Streptococcus kusu in (Streptococcus genus), Phedi OKO kusu in (Pediococcus genus), flow Kono and stock in containing one or more bacteria selected from the group consisting from (Leuconostoc genus), more preferably, Staphylococcus spp., the Preferred are Staphylococcus canosus and Staphylococcus xylosus .

The present invention does not add synthetic nitrite (e.g., sodium nitrite), which is added in the manufacture of meat products (especially camham), nitrite through the mixing and fermentation process of vegetable powder and nitrate reducing bacteria containing natural nitrate simultaneously with the raw meat By producing (nitrite ion), the meat color and flavor of the meat product can be maintained uniformly and very effectively without the addition of synthetic nitrite.

In the present invention, the compounded meat in step (a) may be prepared within the range of various manufacturing methods that can be prepared by those skilled in the art.

According to a preferred embodiment of the present invention, in the present invention, the compounded meat in step (a) is 68.9-93.9987 wt% raw meat, 0.001-3 wt% vegetable powder, 0.0003-0.1 wt% nitrate reducing bacteria, 5-18 wt% It is prepared by mixing purified water and 1-10% by weight of submaterial, more preferably 77-89.987% by weight raw meat, 0.01-1% by weight vegetable powder and 0.003-0.05% by weight nitrate reduction bacteria, 7-13.5% by weight purified water and 3 Prepared by mixing -8 wt% submaterial, most preferably 83.47-87.895 wt% raw meat, 0.1-0.5 wt% vegetable powder and 0.005-0.03 wt% nitrate reducing bacteria, 8-10 wt% purified water and 4-6 wt% It is prepared by mixing% subsidiary materials.

In addition, in the present invention, the compounded meat in step (a) may be prepared by additionally adding other materials for improving the quality effect of the meat product (for example, increasing flavor, improving nitrate reduction fermentation, antiseptic effect, or suppressing food poisoning bacteria). .

As used herein, the term “hydrophilic colloid” refers to a substance which is dispersed in water to make a stable colloid, and improves the stability of natural foods or processed foods. Hydrophilic colloids used in the present invention include agar, alginates, furcellaran, carrageenan, pectins, cereal grums, starch, Arabia Gum arabic, gum karaya, gum tragacanth, gum guar, locust bean gum, psyllium seed gum, gelatin ( gelatin, chitin, xanthan gum or gellan gum, but is not limited thereto. Preferably, the hydrophilic colloid used in the present invention is carrageenan.

According to a preferred embodiment of the present invention, the subsidiary material in the present invention is a minimum selected from the group consisting of vitamin C, salt (NaCl), hydrophilic colloids such as carrageenan, proteins such as egg white powder, sugar, phosphate and spices It includes one submaterial, more preferably vitamin C and salt as essential ingredients, and further comprises at least one submaterial selected from the group consisting of hydrophilic colloids, proteins, sugars, phosphates and spices, Most preferably, they include all of vitamin C, salts, hydrophilic colloids, proteins, sugars, phosphates and spices.

The protein used as a component of the submaterial may be any protein commonly used in the art, and preferably proteins such as egg white powder are used.

The term "salt maturation" refers to a maturation stage that is typically carried out for the storage of raw meat. Salt maturation in the present invention not only means the aging for storage but also to fix the pigment of the raw meat through the fermentation (primary fermentation) with vegetable powder and nitrate reducing bacteria to give a distinctive color (color color) of the salted raw meat In addition, it refers to a process step of uniformly forming the flavor unique to the raw meat.

According to a preferred embodiment of the invention, the salt maturation in step (b) in the present invention is carried out for 5-120 hours at a temperature of 2-40 ℃, more preferably 7-96 at a temperature of 2-30 ℃ Time, even more preferably at a temperature of 2-20 ° C. for 10-80 hours, most preferably at a temperature of 2-10 ° C. for 12-72 hours.

The term "filling" in the present invention refers to the process of injecting or vacuum-sealing compounded meat into an edible casing (e.g., animal intestine, collagen or gelatin), plastic vinyl (film) or can. it means.

The term "pre-heating" in the present invention refers to a manufacturing process step (secondary fermentation) for more effectively fermenting vegetable powder and nitrate reducing bacteria contained in the meat products matured with meat products.

Preheating in the present invention is to produce a meat product (especially canham), through the whole fermentation process of the vegetable powder and nitrate reducing bacteria remaining in the blended meat after salt maturation in the present invention (for example, up and down, left and right And meat products) is a very important manufacturing process for maintaining a uniform meat color and flavor in meat products.

According to a preferred embodiment of the invention, the preheating in step (c) in the present invention is carried out by heating for 1 minute to 3 hours at a temperature of 10-80 ℃, more preferably a temperature of 20-75 ℃ At 5 minutes to 2 hours, most preferably 10 minutes to 1 hour by heating.

In addition, the pre-heating step in the present invention may be carried out after filling the compounded meat or after the autoclaving process. Preferably, the preheating process in the present invention is carried out before the autoclaving process.

Autoclaving means a process of completely sterilizing the bacteria under conditions of high temperature and high pressure. Preferably, the high pressure sterilization process in the present invention is carried out by heating to 116 ° C. under a pressure of 1.0 to 3.0 bar so that the Fo value is 5-8.

In addition, the term unit “Fo” in the present invention means sterilization time (minutes) at 121.1 ° C. (for example, Fo 4 means sterilization at 121.1 ° C. for 4 minutes).

According to a preferred embodiment of the present invention, the present invention further comprises the step of autoclaving.

The present invention is applicable in the manufacture of all meat products that can be produced in the art. Preferably, the meat product in the present invention is ham, canham, bacon or sausage, more preferably ham or canham, and most preferably canham. The term “canned ham” refers to ham that is manufactured in a metal container such as a can.

According to another aspect of the present invention, the present invention provides a meat product produced by the above production method.

Since the present invention is manufactured using the meat product manufacturing method, the contents common between the two are omitted in order to avoid excessive complexity of the present specification.

(Iii) The present invention provides a meat product manufacturing method having meat color fixation and flavor without adding synthetic sodium nitrite and meat product produced by the method.

(Ii) The present invention exhibits the effect of having a color fixation effect and a unique flavor of synthetic nitrite without adding synthetic nitrite when preparing meat products (especially canham) using vegetable powder and nitrate reducing bacteria.

(Iii) In addition, the present invention can satisfy the negative thoughts about synthetic additives and the needs of consumers for well-being by utilizing natural-derived raw materials. There is an advantage.

Figure 1 shows the overall schematic of the canham manufacturing method of the present invention.
Figure 2 is a result image showing the cross-section of the camham prepared by using the vegetable powder and nitrate reducing bacteria prepared in the present invention and the canham and synthetic nitrite (sodium). Panel (a) is an image showing a cross section of the canham produced when synthetic nitrite is added during the preparation of the compound meat during the canham production process, panel (b) is an image showing a cross section of the canham produced by the method of the present invention.
Figure 3 is a result image showing a cross-section of the cannham prepared without and the addition of the pre-heating process in the present invention. Panel (a) is an image showing a cross section of the canham manufactured by adding a preheating process, panel (b) is an image showing a cross section of a canham manufactured without adding the preheating process.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Example 1 Preparation of Canham

First, the raw meat was prepared by chopping 4 mm. Prepared 86.69% by weight raw meat 0.3% by weight of vegetable powder (celery, Chinese cabbage, cabbage, parsnip, beet, cucumber, eggplant, mushroom (mushroom), lettuce (lettuce), switch kwoswi (squash), zucchini (zucchini) and / or including carrot (carrot)) and 0.01% by weight of nitrate-reducing bacteria (Staphylococcus Kano Versus (Staphylococcus carnosus) and Staphylococcus nose kusu xylene to Versus (Staphylococcus xylosus; Aurapa wurzungen GmbH, Germany), sub material (salt 2% by weight, sugar 1.5%, vitamin C 0.1% by weight (Northest general Pharmaceutica Factory, China), 0.47% by weight Kariya ginan and other 0.8 Wt%) 4.87 wt% and purified water 8.13 wt% were mixed in a mixer and vacuum blended for 6-15 min.The blended meat was cured at 4-7 ° C. for 24-48 hours and then salt matured. Was filled into cans and seamed with a vacuum shim. After pre-heating process, sterilization was carried out in autoclave so that Fo value was 5-8. After the sterilization process and the cooling process were completed, it was cooled and dried at room temperature and then packaged to produce canham. The manufacturing process of the canham for this invention is shown in FIG.

Experimental Example 1: Sensory Quality Characteristics of Canham Using Vegetable Powder and Nitrate-Reducing Bacteria of the Present Invention

Sensitive quality characteristics of the canned hamham prepared in Example 1 were evaluated for 31 housewives in their 25s and 50s living in Seoul. As a comparative example, a canham prepared by adding synthetic nitrite (sodium nitrite) was used.

Each item was scored on a 7-point scale (7: Very Good, 6: Good, 5: Slightly Good, 4: Normal, 3: Slightly Bad, 2: Bad, 1: Very Bad) and the results were their average. As shown. Canham, with the addition of synthetic nitrite, used a commercially available product.

Sensory characteristics evaluation results of canham prepared using the vegetable powder of the present invention and nitrate reducing bacteria are shown in Table 1.

Figure 112010017429378-pat00001

Experimental Example 2: Cross-sectional color inspection of canham using vegetable powder of the present invention and nitrate reducing bacteria

The cross-sectional color inspection of the canham prepared using the vegetable powder prepared in Example 1 and nitrate reducing bacteria was performed. As shown in Figure 2, it was confirmed that the cross-sectional color (b) of the canham prepared using the vegetable powder of the present invention and the nitrate reducing bacterium showed a color development effect almost similar to the canham (a) prepared by adding the synthetic nitrite. .

Experimental Example 3: Cross-sectional color inspection of the Camham manufactured by the preheating addition process and no addition process

The cross-sectional color inspection of the product with and without the preheating process at the time of manufacture by the canham manufacturing process of this invention was implemented. As shown in Figure 3, when the preliminary heating step is not added when manufacturing the canham of the present invention (b) it was confirmed that the color development effect of the product is considerably inferior, the color development is not constant.

Claims (12)

  1. Manufacturing method of meat products comprising the following steps:
    (a) (ⅰ) wonryoyuk, Versus (Staphylococcus xylosus) as Staphylococcus Kano Versus (Staphylococcus carnosus) and Staphylococcus xylene as vegetable powder, (ⅲ) nitrate-reducing bacteria, which contains a (ⅱ) nitrate, ( Iii) preparing a blended meat by mixing purified water and (iii) a subsidiary material comprising vitamin C, salt and a hydrophilic colloid;
    (b) a first fermentation step in which the blended meat in step (a) is brine matured at a temperature of 2-10 ° C. for 12-72 hours to produce nitrite ions;
    (c) a second fermentation step of filling the salt-aged matured meat in step (b) and then pre-heating at 20-75 ° C. for 10 minutes to 1 hour to produce nitrite ions; And
    (d) packing the preheated compounded meat in step (c).
  2. The method of claim 1, wherein the vegetable powder is celery, Chinese cabbage, cabbage, Parsnip, sugar beet, cucumber, eggplant, mushrooms, lettuce, squash (zucchini), carrots, artichoke ), Green beans, lima beans, broccoli, cauliflower, collard greens, corn, mustard, okra, onions, peas, black eyed peas, A method of producing a meat product, characterized in that at least one vegetable powder selected from the group consisting of potatoes, turnips and radishes.
  3. delete
  4. delete
  5. The method of claim 1, wherein the blended meat comprises 68.9-93.9987 wt% raw meat, 0.001-3 wt% vegetable powder, 0.0003-0.1 wt% nitrate reducing bacteria, 5-18 wt% purified water and 1-10 wt% subsidiary material Method for producing a meat product, characterized in that.
  6. delete
  7. delete
  8. delete
  9. The method of claim 1, wherein the method further comprises the step of autoclaving the compounded meat before packaging the compounded meat.
  10. 2. The method of claim 1, wherein the meat product is ham, canham, bacon or sausage.
  11. A meat product manufactured by the method of any one of claims 1 to 2, 5 and 9 to 10.
  12. 12. The meat product according to claim 11, wherein the meat product is ham, canham, bacon or sausage.
KR1020100024528A 2010-03-19 2010-03-19 Process for the Preparation of Meat Products with Fixed Red Color and Having Flavors with no Use of Synthetic Sodium Nitrite KR101229379B1 (en)

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