Relevant bibliographies by topics / Meat Nitrites

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Meat Nitrites'

Author: Grafiati
Published: 4 June 2021
Last updated: 13 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Meat Nitrites.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Meat Nitrites"

1

GOVARI (Μ. ΓΚΟΒΑΡΗ), M., and A. PEXARA (Α. ΠΕΞΑΡΑ). "Nitrates and Nitrites in meat products." Journal of the Hellenic Veterinary Medical Society 66, no. 3 (January 31, 2018): 127. http://dx.doi.org/10.12681/jhvms.15856.

Full text
Abstract:
Nitrates and nitrites have been traditionally used as curing agents in the production of cured meat products. Beneficial effects of the addition of nitrates and nitrites to meat products are the improvement of quality characteristics as well as the microbiological safety. The nitrates and nitrites are mainly responsible for the development of the distinct flavor, the stability of the red color, as well as the protection against lipid oxidation in cured meat products. The nitrites show important bacteriostatic and bacteriocidal activity against several spoilage bacteria as well as foodborne pathogens found in meat products. The nitrites prevent the growth and toxin production by Clostridium botulinum. According to Commission Regulation (EU) No. 1129/2011, nitrates (sodium nitrate, E251; potassium nitrate, E252) and nitrites (potassium nitrite, E249; sodium nitrite, E250) are listed as permitted food additives. Nitrates are relatively non-toxic, but nitrites, and nitrites metabolic compounds such as nitric oxide and N-nitroso compounds, have raised concern over potential adverse health effects. Recently, the International Agency for Research on Cancer (IARC) concluded that ingested nitrates or nitrites are probable carcinogen to humans under conditions favoring the endogenous nitrosation. Legal limits for the addition of nitrates and nitrites have been set by several countries and EU [Commission Regulation (EU) No. 601/2014]. Several data from recent reviews conducted in several countries on the levels of nitrates and nitrites in cured meat products were summarized. In recent reviews, the residual levels of nitrites in cured meat samples have been constantly reduced and are in accordance with the legal limits set by most countries.
APA, Harvard, Vancouver, ISO, and other styles
2

Ferysiuk, Karolina, and Karolina M. Wójciak. "Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients." Antioxidants 9, no. 8 (August 5, 2020): 711. http://dx.doi.org/10.3390/antiox9080711.

Full text
Abstract:
Nitrite is the most commonly applied curing agent in the meat industry, and is known to affect human health. Nitrites impart a better flavor, taste and aroma; preserve the red-pinkish color of the meat; and prevent the risk of bacterial contamination of the cured meat, especially from Clostridium botulinum. Unfortunately, recent research has demonstrated some negative effects of this technique. Certain N-nitroso compounds have been shown to stimulate gastric cancer; therefore, most of the research groups are studying the effects of nitrates and nitrites. In this review, we discuss the various food sources of nitrites and nitrates and their current legal requirements for use in meat products. We also discuss the possible changes that might come up in the regulations, the concerns associated with nitrates and nitrites in meat products, and the use of plant-based nitrite and nitrate substitutes. All these topics will be considered with respect to ensuring a high level of microbiological protection, oxidative stability and acceptable sensory quality (color, taste and smell) in meat products.
APA, Harvard, Vancouver, ISO, and other styles
3

Karwowska, Małgorzata, and Anna Kononiuk. "Nitrates/Nitrites in Food—Risk for Nitrosative Stress and Benefits." Antioxidants 9, no. 3 (March 16, 2020): 241. http://dx.doi.org/10.3390/antiox9030241.

Full text
Abstract:
In the context of impact on human health, nitrite/nitrate and related nitrogen species such as nitric oxide (NO) are a matter of increasing scientific controversy. An increase in the content of reactive nitrogen species may result in nitrosative stress—a deleterious process, which can be an important mediator of damage to cell structures, including lipids, membranes, proteins and DNA. Nitrates and nitrites are widespread in the environment and occur naturally in foods of plant origin as a part of the nitrogen cycle. Additionally, these compounds are used as additives to improve food quality and protect against microbial contamination and chemical changes. Some vegetables such as raw spinach, beets, celery and lettuce are considered to contain high concentrations of nitrates. Due to the high consumption of vegetables, they have been identified as the primary source of nitrates in the human diet. Processed meats are another source of nitrites in our diet because the meat industry uses nitrates/nitrites as additives in the meat curing process. Although the vast majority of consumed nitrates and nitrites come from natural vegetables and fruits rather than food additives, there is currently a great deal of consumer pressure for the production of meat products free of or with reduced quantities of these compounds. This is because, for years, the cancer risks of nitrates/nitrites have been considered, since they potentially convert into the nitrosamines that have carcinogenic effects. This has resulted in the development and rapid expansion of meat products processed with plant-derived nitrates as nitrite alternatives in meat products. On the other hand, recently, these two ions have been discussed as essential nutrients which allow nitric oxide production and thus help cardiovascular health. Thus, this manuscript reviews the main sources of dietary exposure to nitrates and nitrites, metabolism of nitrites/nitrates, and health concerns related to dietary nitrites/nitrates, with particular emphasis on the effect on nitrosative stress, the role of nitrites/nitrates in meat products and alternatives to these additives used in meat products.
APA, Harvard, Vancouver, ISO, and other styles
4

RĂDUCU, Camelia, Vioara MIREŞAN, Aurelia COROIAN, Dana PUSTA, Simona PAŞCALĂU, Cristian COROIAN, Zamfir MARCHIȘ, Luisa ANDRONIE, and Daniel COCAN. "Quality of Meat and Some Meat Products Manufactured at SC Ferma Zootehnica SRL Baia Mare." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies 75, no. 1 (May 19, 2018): 43. http://dx.doi.org/10.15835/buasvmcn-asb:002217.

Full text
Abstract:
During a period of 6 months beginnings with October 2016 until March 2017, were analysed meat products such as: Haiducesc smoked chest, Premium jambon, as well as semi-smoked assortments: Pork salami, Pintea salami and Pancetta salami obtained at SC. “Ferma Zootehnică” SRL Baia Mare. The results are reported at 100 g of product and were as follow: Haiducesc smoked chest: 31.87% water, 3.2 g salt, 2.51 mg nitrites; Premium jambon: 32.16% water, 3.38 g salt, 2.78 mg nitrites; Pork salami: 53.2% water, 2.13 g salt, 2.32 mg nitrites; Pintea salami: 51.8% water, 2.21 g salt, 2.95 mg nitrites; Pancetta salami: 46.08% water, 2.21 g salt, 2.04 mg nitrites. The obtained values fit in the allowed limits of the European norms STAS 6352/1-88 and 6353-85, therefore the products obtained are very good quality.
APA, Harvard, Vancouver, ISO, and other styles
5

Habibah, Nur, I. G. A. Sri Dhyanaputri, I. Wayan Karta, and Ni Nyoman Astika Dewi. "Analisis Kuantitatif Kadar Nitrit dalam Produk Daging Olahan di Wilayah Denpasar Dengan Metode Griess Secara Spektrofotometri." International Journal of Natural Science and Engineering 2, no. 1 (April 18, 2018): 1. http://dx.doi.org/10.23887/ijnse.v2i1.13907.

Full text
Abstract:
Nitrite is one of important food additive that used as a preservative and curing agent for the meat product. Since the adverse effect of nitrites to the human health has been reported, the government regulated maximum allowable nitrite content in meat product is 125 mg/kg. Hence, continuous monitoring of the existence of nitrite, especially in the meat products are important to conducted. Quantitative analysis of nitrite in the meat product, especially sausage has been described. The spectrophotometric measurement of the nitrite contents was conducted by using Griess method. The absorbance of both standard solution and sample carried after 30 minutes at the maximum wavelength 520 nm. A linier calibration curve was obtained in the range of 0.1-0.5 ppm, with the R2 value is 0.997. Subsequently, the method was applied to determine the nitrit contents in sausage samples. The spectrophotometric determination showed there were 6 samples have nitrite contents more than maximum allowable nitrite content in the meat product.
APA, Harvard, Vancouver, ISO, and other styles
6

AMBROSSIADIS (I. ΑΜΒΡΟΣΙΑΔΗΣ), J., N. SOULTOS (Ν. ΣΟΥΛΤΟΣ), K. VARELTZIS (Κ. ΒΑΡΕΛΤΖΗΣ), and S. GEORGAKIS (Σ. ΓΕΩΡΓΑΚΗΣ). "Nitrites on sensory quality of poultry meat cooked hams." Journal of the Hellenic Veterinary Medical Society 49, no. 3 (January 31, 2018): 223. http://dx.doi.org/10.12681/jhvms.15778.

Full text
Abstract:
At the present time, the use of nitrites and nitrates are technologically necessary in maintaining flavor, color and texture characteristics associated with and expected of certain stable food items. The effect of nitrite on sensory quality of poultry meat cooked hams was determined. Cooked hams prepared from chicken breast plus 15% brine solution. Four different batters ( A, B, C and D) with 0, 50, 100 and 200 ppm nitrite were made. The samples were cooked in a water bath at 68 °C, then cooled by showering with cold water and stored in 4°C for 8 weeks. The data clearly demonstrated that the nitrite concentration had not influenced in aerobic and lactic acid bacteria counts in the first day after production whilst, there were some unmatchable variations at 8th week of analysis. The residual nitrite contents, the 1st day after production, were 50% of initial amount added. The decrease of nitrite concentration reached 75% at the end of the storage. The addition of 50 and 100 ppm sodium nitrite improved drastically the hue of the surface color whilst, 200 ppm content decreased the a* value (intense of red color) of the samples. Panelists judged Β and C samples better than A and D.
APA, Harvard, Vancouver, ISO, and other styles
7

Jakszyn, Paula, Antonio Agudo, Antonio Berenguer, Raquel Ibáñez, Pilar Amiano, Guillem Pera, Eva Ardanaz, et al. "Intake and food sources of nitrites and N-nitrosodimethylamine in Spain." Public Health Nutrition 9, no. 6 (September 2006): 785–91. http://dx.doi.org/10.1079/phn2005884.

Full text
Abstract:
AbstractObjectiveTo conduct a comprehensive assessment of dietary intakes of nitrites and N-nitrosodimethylamine (NDMA).Subjects and settingA study was conducted within the Spanish cohort of the European Prospective Investigation in Cancer and Nutrition (EPIC) to assess the intake and food sources of these compounds in Spanish adults. The study included 41 446 health volunteers, aged 29–69 years, from Northern and Southern regions. Usual food intake was estimated by in-person interviews using a computerised dietary questionnaire.ResultsThe estimated geometric mean was 0.994 mg day−1 for nitrites and 0.114 μg day−1 for NDMA. For both compounds a positive trend in consumption with increasing energy intake was observed. Dietary NDMA was related to age and sex after energy adjustment, while nitrite consumption increased with higher intakes of vitamin C (P < 0.001). The food groups that contributed most to intakes were meat products, cereals, vegetables and fruits for nitrites, and processed meat, beer, cheese and broiled fish for NDMA. Current and past smokers, who had high levels of NDMA from tobacco exposure, were also identified as the highest consumers of dietary NDMA. Furthermore, smokers had low intakes of vitamin C (an inhibitor of endogenous nitrosation).ConclusionsIntake levels of NDMA and nitrites in a Mediterranean cohort are currently relatively lower than those previously reported, although processed meat, beer and cured cheese still are the most important contributors to NDMA intake.
APA, Harvard, Vancouver, ISO, and other styles
8

Prica, Nadežda, Milica Živkov Baloš, Željko Mihaljev, Sandra Jakšić, and Miloš Kapetanov. "TOTAL NITRITE AND PHOSPORUS CONTENT IN MEAT PRODUCTS ON NOVI SAD MARKET." Archives of Veterinary Medicine 5, no. 1 (August 6, 2012): 69–75. http://dx.doi.org/10.46784/e-avm.v5i1.163.

Full text
Abstract:
The main food preservatives added to meat products are nitrites and nitrates, and the most important antioxidants are phosphates. The content of additives in meat products is prescribed by the Rule Book. The aim of this paper was to monitor the content of nitrites and total phosphorus in meat products of producers from Novi Sad market, and, based on these results, find out whether the additives are used correctly. In one year period the content of additives in the products of four producers that sell on Novi Sad market was monitored. A total of 140 samples was examined. Phosphorus content was highly variable and ranged from 2.34 g/kg-8.45 g/kg. The nitrite level was the highest in the coarse-grained cooked sausages, but was not significantly different from the products of other producers. Only in two samples (1.43%) phosphorus content was higher than the prescribed value, and only in one tested sample it was outside the permissible value (0.71%). It can be concluded that the producers, despite the difference in the volume of production, technology and control, use additives properly.
APA, Harvard, Vancouver, ISO, and other styles
9

Hernández, Juan de Dios, Ana Castell, Natalia Arroyo-Manzanares, Isidro Guillén, Pascuali Vizcaíno, Ignacio López-García, Manuel Hernández-Córdoba, and Pilar Viñas. "Toward Nitrite-Free Curing: Evaluation of a New Approach to Distinguish Real Uncured Meat from Cured Meat Made with Nitrite." Foods 10, no. 2 (February 3, 2021): 313. http://dx.doi.org/10.3390/foods10020313.

Full text
Abstract:
After the International Agency for Research on Cancer (IARC) classified ingested nitrites and nitrates as “probably carcinogenic to humans” under conditions favoring endogenous nitrosation, several meat products labeled as “made without nitrite” were launched. In order to distinguish uncured products truly made without nitrite from cured products made with any nitrite source (vegetal or mineral), this article presents an approach to detect and quantify nitrite from different origins added to meat. The method consists on the determination of nitrous oxide as a target compound using headspace gas chromatography–mass spectrometry (HS-GC–MS). Nitrous oxide (N2O) is formed after two reduction steps: from nitrite to nitric oxide (NO) and then to N2O. The NO is bound to myoglobin (Mb) or metmyoglobin (Met-Mb), forming a complex, which is subsequently released using sulfuric acid, which also favors the reduction to N2O. The HS-GC–MS conditions were split ratio 1:10; injection temperature at 70 °C; incubation temperature at 30 °C and time 45 min; and injection volume 1 mL. As a result, a relationship was established between the concentration of nitrite in cooked ham samples and the area of the N2O peak generated, meaning that this method allows the quantification of added nitrite within a concentration range of 10 to 100 mg kg−1.
APA, Harvard, Vancouver, ISO, and other styles
10

Crowe, William, Christopher T. Elliott, and Brian D. Green. "A Review of the In Vivo Evidence Investigating the Role of Nitrite Exposure from Processed Meat Consumption in the Development of Colorectal Cancer." Nutrients 11, no. 11 (November 5, 2019): 2673. http://dx.doi.org/10.3390/nu11112673.

Full text
Abstract:
The World Cancer Research Fund (WCRF) 2007 stated that the consumption of processed meat is a convincing cause of colorectal cancer (CRC), and therefore, the public should avoid it entirely. Sodium nitrite has emerged as a putative candidate responsible for the CRC-inducing effects of processed meats. Sodium nitrite is purported to prevent the growth of Clostridium botulinum and other food-spoiling bacteria, but recent, contradictory peer-reviewed evidence has emerged, leading to media reports questioning the necessity of nitrite addition. To date, eleven preclinical studies have investigated the effect of consuming nitrite/nitrite-containing meat on the development of CRC, but the results do not provide an overall consensus. A sizable number of human clinical studies have investigated the relationship between processed meat consumption and CRC risk with widely varying results. The unique approach of the present literature review was to include analysis that limited the human studies to those involving only nitrite-containing meat. The majority of these studies reported that nitrite-containing processed meat was associated with increased CRC risk. Nitrite consumption can lead to the formation of N-nitroso compounds (NOC), some of which are carcinogenic. Therefore, this focused perspective based on the current body of evidence links the consumption of meat containing nitrites and CRC risk.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Meat Nitrites"

1

Hsu, James Chun Hou Chemical Sciences &amp Engineering Faculty of Engineering UNSW. "Nitrate, nitrite and nitrosamine: contents and analyses in selected foods; effect of vitamin C supplementation on N-nitrosodimethylamine formation in humans; and an investigation of natural alternatives to nitrites as preservatives in cured meat products." Awarded By:University of New South Wales. Chemical Sciences & Engineering, 2009. http://handle.unsw.edu.au/1959.4/43740.

Full text
Abstract:
Dietary nitrite intake has been implicated in numerous gastrointestinal cancers in humans due to the formation of a group of carcinogens called N-nitroso compounds. The need to estimate their intake is vital in establishing at risk population and to monitor and perhaps one day manage their dietary intake. This is the first study to estimate nitrate and nitrite in selected vegetables, cured and fresh meat in Australian food supply using ion-paired reversed-phased HPLC. Nitrite content in meat products analysed ranged from 0 to 83.9 mg/kg in medallion beef and Frankfurt, respectively; nitrate content ranged from 18.7 mg/kg in minced beef to 142.5 mg/kg in salami. The nitrite content was below the maximum limit set by the Food Standards Australia and New Zealand. Nitrate content in selected vegetables ranged from 123 to 4850 mg/kg in Iceberg lettuce and English spinach, respectively; only minimal nitrite at 20 mg/kg was present in Gai choy, which was most likely due to bacterial contamination during storage. Based on the food consumption pattern of Australians, the dietary nitrite and nitrate intake from bacon were 1.51 and 3.42 mg per capita per day, which was below the Adequate Daily Intake set by the European Union Scientific Committee for food in 1995. Taking into considerations of oral nitrate reduction to nitrite and the endogenous nitrate formation, the upper extreme of dietary nitrite and nitrate intake in Australians were 44 and 2.4 times over the ADI, respectively. However, this does not take into effect of other dietary promoters and inhibitors. Eighteen healthy human volunteers were put on a low nitrate, nitrite and antioxidant diet for three days during which they were fed one serving of cured meat with and without 500 mg of vitamin C. Using GC-MS, N-nitrosodimethylamine was not detected in the urine before or after vitamin C supplementation, suggested that a diet low on nitrate and nitrite cannot produce NDMA and thus may reduce the risk of developing gastrointestinal cancers. Different extraction methods and combination of herbs and spices were demonstrated in vitro to show inhibition against B. cereus, Escherichia coli, Listeria monocytogenes, Salmonella Enteritidis and Staphylococcus aureus. In addition, autoclaved turmeric powder at 0.3 % (w/v), hot water extracted turmeric with ginger at 0.5 % and rosemary at 1.0 % showed growth inhibition against Clostridium sporogenes, which was used as a surrogate for Clostridium botulinum. The use of these combinations of herbs and spices may replace or at least reduce the use of nitrite as a preservative in cured meat products to prevent botulism and reduce dietary nitrite intake.
APA, Harvard, Vancouver, ISO, and other styles
2

Varga, Thomas. "Development and application of nitrite-free and low-nitrite meat-curing systems." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/nq41581.pdf.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Sindelar, Jeffrey Joseph. "Investigating uncured no nitrate or nitrite added processed meat products." [Ames, Iowa : Iowa State University], 2006.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Heaton, Kevin M. "Establishing Threshold Levels of Nitrite Causing Pinking of Cooked Meat." DigitalCommons@USU, 1998. https://digitalcommons.usu.edu/etd/5456.

Full text
Abstract:
Sporadic problems with pink color defect, or pinking, has occurred in cooked meat products for decades. Pink color can be due to the presence of undenatured myoglobin, denatured globin hemochromes, or nitrosylhemochrome. This research documented the level of added nitrite that produced nitrosylhemochrome in processed meat rolls from fabricated beef round, pork shoulder, turkey breast, and chicken breast. For each meat type, preliminary studies were conducted to narrow the range at which added nitrite caused pinking. Subsequently, the nitrite levels were increased incrementally by 1-ppm, and pink color was measured by trained panelists and by a Hunter color meter. Nitrosylhemochrome content was determined by acetone extraction. Panel and instrumental measurements identified pink color in beef samples formulated with 14-ppm nitrite; nitrosohemochrome extracts detected pigment at 12- ppm. Nitrite levels that caused pinking in pork shoulder were much lower than in beef. Panelists identified pink color at 4-ppm nitrite, and Hunter color meter values showed increased redness at 6-ppm. Pigment extraction detected nitrosylhemochrome at 4- ppm added nitrite. The trained panel and Hunter color meter detected pink color in turkey breast at 2-ppm added nitrite; nitrosohemochrome extraction detected pink pigment at 3-ppm added nitrite. In chicken breast, pink color was detected visually and instrumentally at 1-ppm added nitrite. Pigment extraction detected nitrosylhemochrome at 2-ppm added nitrite. Lower levels of nitrite (1-3-ppm) caused pinking in light-colored meats (turkey and chicken breast, meats with total pigment between 19-ppm and 27-ppm). Higher levels of nitrite (5-14-ppm) caused pink color defect in dark pigmented meat (beef round and pork shoulder, meats with total pigment levels between 56-ppm and 147-ppm). Regression analysis was used to relate total pigment and the minimum level of nitrite causing pinking. The minimum nitrite level causing pinking was the lowest level of nitrite at which the trained panel, acetone extraction, and instrumental results detected pink color or nitrosyl pigment. The formula obtained from the model was as follows: Y = 0.092X + 0.53, where "Y" is the minimum level of added nitrite to cause pinking and "X" is the total pigment of the meat. This formula can be used to estimate the level of nitrite that can be expected to cause pinking in a wide range of pigmented meats.
APA, Harvard, Vancouver, ISO, and other styles
5

Bernardo, Patrícia Ramalheiro. "Caracterização de perigos químicos em enchidos curados tradicionais : nitrosaminas e seus precursores." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2021. http://hdl.handle.net/10400.5/21238.

Full text
Abstract:
Dissertação de Mestrado em Segurança Alimentar
O salpicão é um enchido curado tradicional português, que pertence a um vasto grupo de produtos cárneos. Para além de representarem parte da dieta mediterrânica, estes produtos são importantes para as economias rurais e para a preservação da herança. No entanto, em 2015, a IARC avaliou a carcinogenicidade do consumo de carne processada. Como resultado, a carne processada foi classificada como carcinogénica para humanos (Grupo 1), com base em evidência suficiente de que o consumo de carne processada causa cancro colorretal. As N-nitrosaminas inserem-se no grupo das substâncias responsáveis por este efeito carcinogénico. Desta forma, é importante saber se estes compostos estão presentes nos produtos cárneos, particularmente no salpicão. Mais ainda, é importante perceber se estão reunidas as condições para a sua formação, nomeadamente precursores e ambiente ácido. Por estes motivos, analisaram-se amostras de salpicão, de três unidades fabris distintas, quanto aos teores de nitratos, nitritos, aminas secundárias e N-nitrosaminas. Também o pH das amostras foi analisado. As análises químicas foram efetuadas nos seguintes pontos temporais: carne (T0), pré-enchimento (T1), meia cura (T2), produto final (T3), meio do prazo de validade (T4) e final do prazo de validade (T5). Os valores de pH variaram entre 5,6 e 5,8 na carne (T0) e mantiveram-se dentro da gama esperada para produtos fermentados. Não se detetaram nitratos (acima do Limite de Quantificação). Quanto à determinação de nitrito residual, apenas se detetaram (acima do Limite de Quantificação) nas amostras da unidade fabril C, mas sempre em teores muito inferiores ao permitido na legislação da EU (100 mg NaNO2/kg). Não se detetaram aminas secundárias nas amostras da unidade fabril B. Detetaram-se aminas secundárias em algumas amostras da unidade fabril A (T1 e T5) e da unidade fabril C (T0, T1 e T5), sendo que os valores médios mais elevados foram: 7,4 mg de Piperdina/kg, 11,0 mg de Di-n-propilamina/kg, 20,9 mg de Pirrolidina/kg, 22,6 mg de Morfolina/kg e 26,2 mg de Dimetilamina/kg. Não se detetaram nitrosaminas nas amostras analisadas. Apesar de existir uma válida preocupação em torno das N-nitrosaminas, estes compostos não foram detetados nos produtos em estudo, nem os seus precursores em concentrações suficientes, para a sua formação. É necessário continuar a estudar este assunto para que se consiga compreender a relação entre o consumo de diferentes tipos de carne processada e o verdadeiro risco para a saúde do Homem.
ABSTRACT - Characterization of chemical hazards in traditional cured meat sausages: nitrosamines and precursors - “Salpicão” is a traditional Portuguese cured sausage, and it belongs to a wide group of meat products. These products not only represent part of the Mediterranean diet, but also have great value for the economy of rural areas and for the preservation of heritage. However, in 2015, IARC has evaluated the carcinogenicity associated to the consumption of processed meat. As a result, processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence that the consumption of processed meat causes colorectal cancer. N-nitrosamines are among the responsible substances for the assessed carcinogenic effect. Therefore, there is a need to understand if these compounds are present in meat products, particularly in “salpicão”. Moreover, it is also important to know if the combination of precursors and acidic environment are gathered, to generate N-nitrosamines. For this purpose, samples of “salpicão”, from three distinct factories, were analysed for the quantification of nitrate, nitrite, secondary amines, and N-nitrosamines levels. The pH levels were also evaluated. The chemical analyses and pH evaluation were performed at the following time points: raw meat (T0), before stuffing (T1), middle of curing process (T2), finished product (T3), middle of shelf-life (T4), and end of shelf-life (T5). The pH values of all meat samples ranged between 5,6 and 5,8 and remained within the expected for fermented products. No residual nitrate levels were found to be above the Limit of Quantification. As for residual nitrite levels, those were only detected (above Limit of Quantification) in the samples from factory C, but always considerably under the legal EU limit (100 mg NaNO2/kg). No secondary amines were detected in the samples from factory B. Secondary amines were detected in few samples of the factory A (T1 and T5) and factory C (T0, T1 and T5), with the highest mean values of 7,4 mg of Piperdine/kg, 11,0 mg of Dipropylamine/kg, 20,9 mg of Pyrrolidine/kg, 22,6 mg of Morpholine/kg and 26,2 mg of Dimethylamine/kg. No nitrosamines were detected in the analysed samples. Although nitrosamines may be substances of great concern, they were not found in these meat products, nor their precursors, in sufficient concentrations. Further studies are required to fully understand the link between the consumption of different kinds of processed meat and the actual risk that they represent to human health.
N/A
APA, Harvard, Vancouver, ISO, and other styles
6

McClure, Brooke N. "The effect of lactate on nitrite in a cured meat system." [Ames, Iowa : Iowa State University], 2009. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:1473233.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Ré, Ana de Almeida. "Aplicação de infusões de ervas aromáticas para substituição de aditivos químicos num modelo de carne fermentado." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2020. http://hdl.handle.net/10400.5/20364.

Full text
Abstract:
Dissertação de Mestrado Integrado em Medicina Veterinária
Atualmente, existe uma procura crescente por conservantes naturais, sobretudo de origem vegetal, para reduzir o conteúdo de nitrito e/ou nitrato (aditivos químicos) em produtos curados à base de carne. Com este trabalho pretendeu-se estudar formas de substituir o uso destes aditivos químicos por infusões de quatro ervas aromáticas (Manjericão Rubra, Tomilho Limão, Orégãos vulgar e Sálvia Ananás), como fonte natural de nitrato, avaliando a evolução da microbiota tecnológica, características físico-químicas e sensoriais (baseado numa escala Just about right), num modelo cárneo armazenado em refrigeração durante quatro dias. Foram realizadas seis formulações, com diferentes concentrações de nitrato de sódio (mg) por quilograma de produto cárneo, correspondentes a: (C) Controlo com 0 ppm; (T1) Manjericão rubra com 70 ppm; (T2) Tomilho limão com 70 ppm; (T3) Manjericão rubra com 100 ppm; (T4) Sálvia ananás com 100 ppm; (T5) Orégãos com 100 ppm. Os modelos cárneos foram analisados realizando-se contagens de Aeróbios totais a 30 ºC, Enterobacteriaceae, Bactérias Ácido Lácticas (BAL) e Staphylococcus coagulase negativa (SCN). Foram ainda determinados os teores de nitratos, nitritos, cloretos, a cor e o pH. As infusões com sálvia ananás mostraram ter um maior conteúdo de nitrato (63.124 mg/100ml) em comparação com infusões de tomilho limão e orégãos. O modelo cárneo T4 apresentou uma maior quantidade de nitratos (média 16.91 mg/kg). Este produto modelo após um período de 2 para 4 dias de armazenamento a 4 ºC, apresentou valores de nitrito de 3.93 mg/kg, onde se observou que a cor após cozedura teve um aumento da coordenada a* no dia 4, demonstrando uma cor mais rosada/avermelhada, indicativo do desenvolvimento do nitrosohemocromogénio. Além disso na caracterização sensorial do produto modelo não se notou nenhum aroma a ervas ou especiarias, exibindo sabores e cheiros neutros. Estes resultados indicam que os ingredientes naturais, como a infusão de sálvia ananás, podem ser possivelmente utilizados como alternativa a aditivos químicos na cura tradicional. Contudo, é necessária mais investigação para avaliar o impacto sensorial e microbiológico deste ingrediente quando utilizado em produtos curados à base de carne com novas formulações e com a adição de novos condimentos.
ABSTRACT - Application of aromatic plants infusions to replace chemical additives in a fermented meat model - Currently, there is an increasing demand for natural preservatives, mainly of vegetable origin, to reduce the content of nitrite and/or nitrate (chemical additives) in cured meat products. This work aimed to study ways to replace the use of these chemical additives by infusions of four aromatic plants (Red Basil, Lemon Thyme, Common Oregano and Pineapple Sage), as a natural source of nitrate, evaluating the evolution of technological microbiota, physical-chemical and sensory characteristics (based on a Just about right scale), in a meat model stored in refrigeration for four days. Six formulations were performed, with different concentrations of sodium nitrate (mg) per kilogram of meat product, corresponding to (C) 0 ppm control; (T1) 70 ppm red basil; (T2) 70 ppm lemon thyme; (T3) 100 ppm red basil; (T4) 100 ppm pineapple sage; (T5) 100 ppm common oregano. The meat models were analysed by performing total Aerobic counts at 30 ºC, Enterobacteriaceae, Lactic Acid Bacteria (BAL) and Staphylococcus coagulase negative (SCN). The levels of nitrates, nitrites, chlorides, colour and pH were also determined. Pineapple Sage infusions showed a higher nitrate content (63,124 mg/100ml) compared to lemon thyme and common oregano infusions. The T4 meat model showed a higher nitrate content (mean 16.91 mg/kg). This model product after a period of 2 to 4 days of storage at 4 ºC, showed nitrite values of 3.93 mg/kg, where it was observed that the colour after cooking had an increase of the a* coordinate on day 4, showing a pinker/redder colour, indicative of the development of nitrosohemochromogen. In addition, the sensory characterization of the model product did not show any herbs or spices aroma, presenting neutral flavours and smells. These results indicate that natural ingredients, such as pineapple sage infusion, can possibly be used as an alternative to chemical additives in traditional curing. However, further research is needed to assess the sensory and microbiological impact of this ingredient when used in cured meat products with new formulations and the addition of new condiments.
N/A
APA, Harvard, Vancouver, ISO, and other styles
8

Jackson, Armitra. "Investigating the microbiological safety of uncured no nitrate or nitrite added processed meat products." [Ames, Iowa : Iowa State University], 2010. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:3403805.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Schrader, Kohl Danielle. "Investigating the control of Listeria monocytogenes on uncured, no-nitrate-or-nitrite-added meat products." [Ames, Iowa : Iowa State University], 2010. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:3403832.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Maranon, Walter Nasrazadani Seifollah. "Characterization of boron nitride thin films on silicon (100) wafers." [Denton, Tex.] : University of North Texas, 2007. http://digital.library.unt.edu/permalink/meta-dc-3942.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Meat Nitrites"

1

Pegg, Ronald B. Nitrite Curing of Meat. New York: John Wiley & Sons, Ltd., 2008.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Cassens, Robert G. Nitrite-cured meat: A food safety issue in perspective. Trumbull, Conn., USA: Food & Nutrition Press, 1990.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Pegg, Ronald B. Nitrite curing of meat: The N-nitrosamine problem and nitrite alternatives. Trumbull, Conn: Food & Nutrition Press, 2000.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

International Symposium Nitrites and the Quality of Meat Products (2nd 1984 Varna, Bulgaria). Vtori Mezhdunaroden simpozium Nitritite i kachestvo na mesnite produkti: Varna, 29-30 oktomvri 1984 : sbornik dokladi = Vtoroĭ Mezhdunarodnyĭ simpozium Nitrity i kachestvo mi͡a︡snykh produktov : Varna, 29-30 okti͡a︡bri͡a︡ 1984 : sbornik dokladov = Second International Symposium Nitrites and the Quality of Meat Products : Varna, 29-30 October 1984 : papers. Sofii͡a︡: In-t po mesopromyshl., 1985.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Pegg, Ronald B., and Fereidoon Shahidi, eds. Nitrite Curing of Meat. Trumbull, Connecticut, USA: Food & Nutrition Press, Inc., 2004. http://dx.doi.org/10.1002/9780470385081.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Pegg, Ronald B. Nitrite Curing of Meat: The N-Nitrosamine Problem and Nitrite Alternatives (Publications in Food Science and Nutrition). Blackwell Publishing Limited, 2004.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Varga, Thomas K. Development and application of nitrite-free and low-nitrite meat-curing systems. 1997.

Find full text
APA, Harvard, Vancouver, ISO, and other styles

Book chapters on the topic "Meat Nitrites"

1

Siu, Daniel C., Alan Henshall, and Walter A. Ausserer. "Determination of Nitrate and Nitrite in Meat and Dairy Products." In New Techniques in the Analysis of Foods, 201–10. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4757-5995-2_18.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Lajous, Martin, and Walter Willett. "Nutritional Epidemiology of Nitrogen Oxides: What do the Numbers Mean?" In Nitrite and Nitrate in Human Health and Disease, 85–96. Totowa, NJ: Humana Press, 2011. http://dx.doi.org/10.1007/978-1-60761-616-0_6.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Lajous, Martin, and Walter C. Willett. "Nutritional Epidemiology of Nitrogen Oxides: What Do the Numbers Mean?" In Nitrite and Nitrate in Human Health and Disease, 99–109. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-46189-2_8.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Talon, Régine, and Sabine Leroy. "Meat: Reduction of Nitrate and Nitrite Salts in Meat Products – What Are the Consequences and Possible Solutions?" In Handbook of Molecular Gastronomy, 423–28. First edition. | Boca Raton: CRC Press, 2021.: CRC Press, 2021. http://dx.doi.org/10.1201/9780429168703-63.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Le Lim, Wei, Zong Hon Justyn Lae, Zhi Yuan Melvin Loh, and Conrad Zheng. "An Investigation into the Ability of Mesocarp of Durian, Lemon, Pomelo and Sweet Orange in Reducing Residual Nitrite Content in Processed Meat Products." In IRC-SET 2020, 773–86. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-15-9472-4_65.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

"Processing of Nitrite-Free Cured Meats." In Advanced Technologies For Meat Processing, 325–44. CRC Press, 2006. http://dx.doi.org/10.1201/9781420017311-16.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Shahidi, Fereidoon, and Ronald Pegg. "Processing of Nitrite-Free Cured Meats." In Advanced Technologies For Meat Processing, 309–27. CRC Press, 2006. http://dx.doi.org/10.1201/9781420017311.ch12.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Shahidi, Fereidoon, and Ronald B. Pegg. "Processing of Nitrite-Free Cured Meats." In Advanced Technologies for Meat Processing, 513–34. CRC Press, 2017. http://dx.doi.org/10.1201/9781315152752-16.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Shahidi, F., and R. B. Pegg. "Nitrite alternatives for processed meats." In Food Flavors: Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference, 1223–41. Elsevier, 1995. http://dx.doi.org/10.1016/s0167-4501(06)80231-1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Fox, Jay B., and Robert C. Benedict. "THE ROLE OF HEME PIGMENTS AND NITRITE IN OXIDATIVE PROCESSES IN MEAT." In Warmed-over Flavor of Meat, 119–39. Elsevier, 1987. http://dx.doi.org/10.1016/b978-0-12-661605-7.50008-7.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Meat Nitrites"

1

Zhao Junren, Duan Yingkai, Sun Suling, and Wang Weixin. "The analysis and comparison of nitrite determinated methodsin meat product." In 2011 International Conference on Electronics and Optoelectronics (ICEOE). IEEE, 2011. http://dx.doi.org/10.1109/iceoe.2011.6013099.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Briere, Gauthier, Sébastien Héron, Peinan Ni, Benjamin Damilano, Stéphane Vézian, Kedi Wu, Qijie Wang, and Patrice Genevet. "Gallium nitride metasurfaces and conformable meta-optics (Conference Presentation)." In High Contrast Metastructures VIII, edited by Connie J. Chang-Hasnain, Weimin Zhou, and Andrei Faraon. SPIE, 2019. http://dx.doi.org/10.1117/12.2506171.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Donmezer, Fatma Nazli, and Samuel Graham. "Phonon Mean Free Path and Thermal Conductivity Relation for Gallium Nitride." In First Thermal and Fluids Engineering Summer Conference. Connecticut: Begellhouse, 2016. http://dx.doi.org/10.1615/tfesc1.mnc.012777.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Prokopovich, Polina, Stephanos Theodossiades, Homer Rahnejat, and Darren Hodson. "Nano- and Component Level Friction of Rubber Seals in Dispensing Devices." In ASME 2009 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2009. http://dx.doi.org/10.1115/detc2009-86035.

Full text
Abstract:
In many drug dispensing devices, such as syringes and inhalers, a rubber ring is used as a seal. During device actuation the seal is subjected to friction which in turn causes it to deform. This can lead to suboptimal performance of the device and as a consequence variability in the delivered dose. Seal friction is complex, arising from adhesion of rubber in contact with a moving counterface, viscous action of a thin film of entrained fluid into the contact and ploughing of seal asperities. Therefore, the first step in the understanding of the conjunctional behaviour of rubber seals is the fundamental study of these friction mechanisms. A developed model can then be validated against measurements, prior to its use in a multi-body dynamic model of the inhaler valve to predict product performance, robustness and variability due to manufacturing tolerances. This paper undertakes two distinct studies. Firstly, a friction model for the rough elastomeric material, typically used for valve seals is developed. The model is then validated against measurements in nano-scale. Friction data is presented for nitrile rubber, using a silicon nitride AFM tip for nano-scale interactions. The validation is then extended to macro-scale motion of an instrumented trolley, incorporating an elastomeric surface sliding on a polymeric counterface. These tests are carried out for polybutylene terephthalate (PBT). Secondly, the validated friction model is used in an elastomeric seal model in-situ within the valve and in contact with a polymeric stem surface and subject to both global fittment deformation and canister pressure. Reasonable agreement is found between the measurements and model predictions for the nano-scale coefficient of friction of rubber against silicon nitride. Similarly, good agreement has been obtained for the mean coefficient of friction of rubber against PBT. In addition, the mechanism of adhesion between contacting surfaces of gasket and stem is taken into account.
APA, Harvard, Vancouver, ISO, and other styles
5

Sahoo, Sushant Kumar. "Effect of polarization field on mean free path of phonons in aluminum nitride." In DAE SOLID STATE PHYSICS SYMPOSIUM 2015. Author(s), 2016. http://dx.doi.org/10.1063/1.4948026.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Sahoo, Sushant Kumar. "Effect of polarization field on mean free path of phonons in indium nitride." In INTERNATIONAL CONFERENCE ON CONDENSED MATTER AND APPLIED PHYSICS (ICC 2015): Proceeding of International Conference on Condensed Matter and Applied Physics. Author(s), 2016. http://dx.doi.org/10.1063/1.4946184.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Yuliati, Leny, Mohd Hayrie Mohd Hatta, Siew Ling Lee, and Hendrik O. Lintang. "Crystalline carbon nitride for photocatalytic phenol degradation: Effect of precursor and salt melt amounts." In THE 14TH JOINT CONFERENCE ON CHEMISTRY 2019. AIP Publishing, 2020. http://dx.doi.org/10.1063/5.0005795.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Pujari, V. K., K. E. Amin, and P. H. Tewari. "Development of Improved Processing and Evaluation of Silicon Nitride." In ASME 1991 International Gas Turbine and Aeroengine Congress and Exposition. American Society of Mechanical Engineers, 1991. http://dx.doi.org/10.1115/91-gt-317.

Full text
Abstract:
The goals of this program are to develop and demonstrate significant improvements in processing methods, process controls, and nondestructive evaluation (NDE) which can be commercially implemented to produce high-reliability silicon nitride components for advanced heat engine applications at temperatures to 1370°C. Achievement of this goal is being sought by • The use of silicon nitride - 4% yttria composition which is consolidated by glass encapsulated HIP’ping. • The generation of baseline tensile strength data from an initial process route involving injection molding. • Fabrication of tensile test bars by colloidal techniques, e.g. injection molding and colloidal consolidation. • Identification of (critical) flaw populations through NDE and fractographic analysis of tensile bars. • Correlation of measured tensile strength with flaw populations and process parameters. • Minimization of these flaws through innovative improvements in process methods and controls. The program goals are: • mean room temperature tensile strength of 900 MPa and Weibull modulus of 20; • mean 1370°C fast fracture tensile strength of 500 MPa; • mean 1230°C tensile stress rupture life of 100 hours at 350 MPa. This report describes the progress made to date in developing injection molding and colloidal consolidation processes for the net shape forming (NSF) of tensile bars, nondestructive evaluation of processed material, and tensile testing of net shape bars in green and densified states.
APA, Harvard, Vancouver, ISO, and other styles
9

Reynaud, Sylvie M., and Kenneth L. Peddicord. "Re-Assessment of Nitride Fuel Potential in the Current Context of the Nuclear Industry." In 10th International Conference on Nuclear Engineering. ASMEDC, 2002. http://dx.doi.org/10.1115/icone10-22771.

Full text
Abstract:
In recent years, there has been a renewal of interest in nitride fuels throughout the international community. The new challenges met by the nuclear industry, which include greater safety margin and the question of the waste management, have resulted in active research programs in next generation fast spectrum reactors and waste transmutation systems. Through these programs, nitride fuel has emerged as one of the most promising advanced fuels, thanks to their numerous favorable properties.
APA, Harvard, Vancouver, ISO, and other styles
10

Varraso, Raphaelle, Rachel Nadif, Judith Garcia-Aymerich, Nicole Le Moual, Isabelle Pin, Christophe Pison, Valérie Siroux, Isabelle Romieu, and Francine Kauffmann. "Cured Meats Intake And Current Asthma In The EGEA Study – What Is The Role Of Foods With High Amount Of Nitrites?" In American Thoracic Society 2010 International Conference, May 14-19, 2010 • New Orleans. American Thoracic Society, 2010. http://dx.doi.org/10.1164/ajrccm-conference.2010.181.1_meetingabstracts.a5184.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Meat Nitrites"

1

Liang, Rongrong, Joseph G. Sebranek, and Rodrigo Tarte. Depletion of Nitrite from Meat Curing Brines during Refrigerated Storage. Ames (Iowa): Iowa State University, January 2018. http://dx.doi.org/10.31274/ans_air-180814-314.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Sullivan, Gary, and Joseph G. Sebranek. Nitrite Reaction Rates with Substrates for Meat Curing in a Model System. Ames (Iowa): Iowa State University, January 2013. http://dx.doi.org/10.31274/ans_air-180814-972.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Meat Nitrites' for particular source types:
Journal articles Dissertations / Theses
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography