Residual nitrite levels in Philippine sweet bacon

This study established the residual nitrite (NO2) levels in Philippine sweet bacon, tocino, prepared by micro- and small-scale meat processors from Pampanga, Philippines. The NO2 levels in the tocino samples ranged from 0.76 to 12.00 and 12.20 to 144.42 mg NO2/kg tocino from micro- and small-scale processors, respectively. Generally, the NO2 levels found in tocino samples analyzed were below the Philippine recommended residual NO2 value of 125 mg/kg in cured meat products.