However, the higher its value, the higher the level remained as residual with the best
color values and reversely were the lower TVBN and TBARS values. Results also indicated that about 50% of the ingoing nitrite can be analyzed in the samples after processing. Moreover, residual nitrite level also declinedduring chilling storage of sausages. The use of tea catechins in combination with nitrite for dry-cured sausages was more effective in keeping the quality and safety of refrigerated consumer products as indicated by attractive red color and lower residual nitrite levels, TBAR and TVBN values as compared to samples treated with nitrite.