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. 2016 Jan 21;33(2):186–192. doi: 10.1080/19440049.2015.1125530

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© 2016 National Food Agency, Sweden. Published by Taylor & Francis.

This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives License (http://creativecommons.org/licenses/by-nc-nd/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.

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Figure 1. — (colour online) Measured changes in nitrite content (mg NaNO₂ kg^–1) in samples of pork/beef sausage, chicken sausages and liver paté from production date to use-by date. Day 0 is the day on which a calculated initial amount of nitrite was added by the manufacturer. The beginning of the storage period is designated as day 1. The storage temperature was 2–3°C.