Table 1.

Dry-cured fermented sausages formulations in nitrites and nitrates summary.

Sample identification	Justification of the study	NaNO2 / NaNO3 (ppm)	Nitrite salt / Nitrate salt (g/kg)	NaCl (g/kg)	Total salt (g/kg)
S-0	Negative control	0/0	0.00 / 0.00	26.00	26.00
S-80	Short-term goal of the manufacturers	80/80	13.33 / 0.10	12.67	26.10
S-120	Maximum authorized amount in products with both nitrite and nitrate	120/120	0.00 / 0.24	26.00	26.24
S-200	Maximum amount authorized in products with only nitrate	0/200	20.00 / 0.14	6.00	26.14