The object of this study was to determine the effect of lactates on microbiological quality, colour, texture and sensory attributes of model meat poultry product manufactures without sodium nitrate (III). The important impact of lactates on curbing micro-organisms growth in experimental meat poultry products without addition of sodium nitrate (III) was found. Moreover, the addition of lactates caused the gradual enhance of redness and yellowness with simultaneous decrease of the lightness in experimental products produced without sodium nitrate (III). Significant influence of lactates on texture of experimental poultry products was not observed. The addition of sodium lactate or potassium lactate caused a statistically significant decrease of cooking loss, even though small pH decrease (0.1 unit). This research proves that replacing sodium nitrate (III) by adding lactates during manufacturing poultry products leads to achieve microbiological safe products with high general quality and increased healthiness by elimination of unfavourable nitrates (III) for human beings.
curing, poulry products without sodium nitrate (III) addition (nitrite-free poultry meat products), lactates