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Modern meat processing employs various strategies to minimize NOC formation while maintaining curing benefits: reducing nitrite concentrations to minimum effective levels (often 50150 ppm), adding antioxidants (ascorbic acid, erythorbic acid, -tocopherol) that compete with nitrosation reactions, and optimizing pH and temperature profiles during processing

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Aust J Exp Agric 30:5560 Evans PJ, Gallesi D, Mathieu C, Hernndez MJ, de Felipe N, Halliwell B, Puppo A (1999) Oxidative stress occurs during soybean nodule senescence

Pharmacological actions of melatonin in acute and chronic inflammation
