Cured meats are desirable to consumers across the world. Unfortunately, use of nitrite obtain cured characteristics has health implications for consumers. Three (3) kg each ham were produced and labeled as H0, H1, H2, H3 H4, respectively. H0 represented traditional with nitrite-curing salt H4 contained common alone. H2 15.0 mg kg-1, 30.0 kg-1 60.0 Ocimum gratissimum leaf extract an additive sal...
