KANNER, J., The Div of Food Technology, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50-200, Israel
JUVEN, B.J., The Div of Food Technology, Agricultural Research Organization, The Volcani Center, P.O. Box 6, Bet Dagan, 50-200, Israel

The effects of S‐nitrosocysteine (RSNO) as an inhibitor of lipid oxidation and as a color‐developing and anticlostridial agent in a comminuted turkey meat product are reported. These effects were compared with those of nitrite on a molecular weight basis. Similar effects were obtained by 25 ppm of nitrite or the corresponding molar concentration of RSNO in color development and inhibition of lipid oxidation in cooked cured meat stored under anaerobic conditions. Transnitrosation between RSNO and hemeproteins occurred in the meat product. Results indicate that as far as the chances for nitrosamines formation are concerned, RSNO cannot be recommended as a substitute for nitrite. In a microbiological medium and in a meat product, RSNO had less anticlostridial activity than nitrite. Copyright © 1980, Wiley Blackwell. All rights reserved