Durand P, Vendeuvre J L, Hamelin M
Ann Nutr Aliment. 1976;30(5-6):743-50.
The test laboratory of the "Centre technique de la salaison, de la charcuterie et des conserves de viandes" has evaluated the nitrite and nitrate salts contents of 1 468 cooked hams and shoulders. 90,5 p. 100 of sample have a sodium nitrite content of less than 150 mg/kg. 81,5 p. 100 have a potassium nitrate content of less than 500 mg/kg. The measured contents show a wide scattering. The nitrite mean content is of 61 mg/kg with a standard deviation of 95. The nitrate mean content is of 292 mg/kg with a standard deviation of 382. There were no significant variations between the various categories of cooked hams and shoulders.
“肉类腌制、熟肉加工及罐头加工技术中心”的检测实验室对1468份熟火腿和猪肩肉中的亚硝酸盐和硝酸盐含量进行了评估。90.5%的样品亚硝酸钠含量低于150毫克/千克。81.5%的样品硝酸钾含量低于500毫克/千克。测量结果显示出较大的离散度。亚硝酸盐平均含量为61毫克/千克，标准差为95。硝酸盐平均含量为292毫克/千克，标准差为382。各类熟火腿和猪肩肉之间没有显著差异。
