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Nitrification of ham is a chemical process that occurs when nitrites or nitrates are added to ham meat. These chemical compounds are commonly used in the food industry as preservatives and to improve the flavour and colour of the meat.
During nitrification, nitrites are converted to nitric oxide, which produces a characteristic pink colour in ham and helps prevent the growth of bacteria that can cause disease. However, nitrification can also produce carcinogenic compounds called nitrosamines if not properly controlled.
Therefore, it is important that strict regulations and safety guidelines are followed in the food industry to ensure that ham and other food products are safe for human consumption.
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