文章詳目資料
藥物食品檢驗局調查研究年報
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中文摘要
英文摘要
From September 1990 to May 1991, 184 samples of meat products were purchased, including 93 Chinese style sausages, 48 salted pork livers and 43 salted ducks, and the residues of preservatives and nitrite were analyzed by official methods of CNS. The results showed all 3 kinds of meat product beared the regulatory requirement with respect to preservative usage, the preservatives found were mainly sorbic acid and benzoic acid, also found was the preservative usage of Chinese style sausage beared locality character, samples from Taitung had the highest percentage of preservative addition, samples from Hualein the second and samples from I Lain the lowest. Very few of salted pork liver samples found the nitrite residual while the percentage of nitrite residual of salted ducks was significantly higher than that of Chinese style sausage, 39.6% and 6.5% respectively.