The research, of which some preliminary results are here presented, was intended to clarify the antioxidant role of nitrates and nitrites
used in combination with or without ascorbic acid, in relation with lipid oxidative processes in a dry fermented meat product. Lipid
oxidation would be looked at in a comprehensive way covering the rancidity (TBARS), the flavour (aldehydes) and the toxic (cholesterol oxides) aspects. Only part of the results dealing with TBARS and cholesterol oxides are reported
