The question about BHT and TBHQ
TBHQ is a highly effective
antioxidant.[sup]
[1][/sup] In foods, it is used as a
preservative for unsaturated
vegetable oils and many edible animal fats.[sup]
[2][/sup] It does not cause discoloration even in the presence of iron, and does not change flavor or odor of the material to which it is added.[sup]
[1][/sup] It can be combined with other preservatives such as
butylated hydroxyanisole (BHA). As a
food additive, its
E number is
E319. It is added to a wide range of foods, with the highest limit (1 gram/kg) permitted for frozen fish and fish products. Its primary advantage is enhancing storage life.
It is used industrially as a
stabilizer to inhibit autopolymerization of
organic peroxides. It is also used as a corrosion inhibitor in biodiesel.[sup]
[3][/sup] In perfumery, it is used as a fixative to lower the evaporation rate and improve stability. It is also added to
varnishes,
lacquers,
resins, and oil field additives.
The US
National Institutes of Health report that BHA is reasonably anticipated to be a human carcinogen based on evidence of carcinogenicity in experimental animals. In particular, when administered in high doses as part of their diet, BHA causes
papillomas and
squamous cell carcinomas of the forestomach in rats and Syrian golden
hamsters.[sup]
[5][/sup] In mice, there is no carcinogenic effect,[sup]
[5][/sup] and even evidence of a protective effect against the carcinogenicity of other chemicals.[sup]
[4][/sup]
When examining human population statistics, the usual low intake levels of BHA shows no significant association with an increased risk of cancer.[sup]
[6][/sup] The State of California, has, however, listed it as a carcinogen.[sup]
[7][/sup]
Butylated hydroxytoluene (BHT), also known as
butylhydroxytoluene, is a
lipophilic organic compound, chemically a derivative of
phenol, that is useful for its
antioxidant properties. European and U.S. regulations allow small percentages to be used as a
food additive. While there may be some dispute in BHT's use in the human diet, the chemical is widely used in industry wherever oxidation in fluids (e.g. fuel, oil) and other materials must be treated, and
free radicals must be kept in check.
So I would say it is safe to add nitrite to the meat. The question is If you think either of these is safe to consume.