本文指明了肉制品生产中亚硝的投放量和残留量标准，并详细分析了影响亚硝残留量的几种因素。
The standard for the dosage and residual level of nitrite in processed meat production is clarified. Factors affecting the residual level of nitrite are also discussed in detail.
并指出了亚硝在当前肉制品生产中，仍是必不可少的添加剂。
It is pointed out that currently nitrite is still a necessary chemical in processed meat production.
本课题主要研究牛肉在不同温度下的湿腌过程中亚酸盐的变化规律，为低亚硝肉制品的开发起基础性研究的作用。
The reaction pathways of nitrite as affected by temperature during wet preserving of beef were detailed. This research served to provide a basis for developing low nitrite meat products.
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