Redox potential in meat and meat products 3. Regulation of redox potential value in processing and influence of pH, sodium nitrite, sodium ascorbate, sodium lactate, and oxygen partial pressure

The redox potential is a multifactorial influenced property of meat products which is controlled by extrinsic and intrinsic factors during meat processing. Here we report on the qualitative and quantitative effects of the pH value, usual additives such as sodium nitrite, sodium ascorbate and sodium lactate and also on the influence of atmospheric oxygen on redox potential. The investigation shows that the hurdle "redox potential" can be controlled and adjusted in a convenient manner for producing stable products.