BLACK SPOT IN CURED MEAT-PRODUCTS

A rust-like colour ont he surface of cured meat products was studied t o determine the reason for its presence. The defect was found to be ca used by microbiological action, a gram-negative organism being respons ible. The presence of these rust-like areas, which turn black within a few hours, can be prevented during the manufacture of meat products b y adding potassium bisulphide and sodium nitrite, as well as sugars ot her than dextrose, maltose or dextrin.