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

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Journal articles on the topic "Meat Nitrites"

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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 (2018): 127. http://dx.doi.org/10.12681/jhvms.15856.

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

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

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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 an
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RĂDUCU, Camelia, Vioara MIREŞAN, Aurelia COROIAN, et al. "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 (2018): 43. http://dx.doi.org/10.15835/buasvmcn-asb:002217.

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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; Pance
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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 (2018): 1. http://dx.doi.org/10.23887/ijnse.v2i1.13907.

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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
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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 (2018): 223. http://dx.doi.org/10.12681/jhvms.15778.

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

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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 nitrit
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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 (2012): 69–75. http://dx.doi.org/10.46784/e-avm.v5i1.163.

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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
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Hernández, Juan de Dios, Ana Castell, Natalia Arroyo-Manzanares, et al. "Toward Nitrite-Free Curing: Evaluation of a New Approach to Distinguish Real Uncured Meat from Cured Meat Made with Nitrite." Foods 10, no. 2 (2021): 313. http://dx.doi.org/10.3390/foods10020313.

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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 ga
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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 (2019): 2673. http://dx.doi.org/10.3390/nu11112673.

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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
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Dissertations / Theses on the topic "Meat Nitrites"

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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.

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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 co
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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.

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

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

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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 pi
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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.

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Dissertação de Mestrado em Segurança Alimentar<br>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 ins
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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.

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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.

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Dissertação de Mestrado Integrado em Medicina Veterinária<br>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 e
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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.

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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.

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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.

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Books on the topic "Meat Nitrites"

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

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

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

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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. In-t po mesopromyshl., 1985.

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

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

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

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Book chapters on the topic "Meat Nitrites"

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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. Springer US, 1998. http://dx.doi.org/10.1007/978-1-4757-5995-2_18.

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

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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. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-46189-2_8.

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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. CRC Press, 2021. http://dx.doi.org/10.1201/9780429168703-63.

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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. Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-15-9472-4_65.

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

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

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

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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. Elsevier, 1995. http://dx.doi.org/10.1016/s0167-4501(06)80231-1.

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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. Elsevier, 1987. http://dx.doi.org/10.1016/b978-0-12-661605-7.50008-7.

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Conference papers on the topic "Meat Nitrites"

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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.

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Briere, Gauthier, Sébastien Héron, Peinan Ni, et al. "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.

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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. Begellhouse, 2016. http://dx.doi.org/10.1615/tfesc1.mnc.012777.

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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.

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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 fun
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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.

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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.

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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.

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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.

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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 tensi
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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.

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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.
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Varraso, Raphaelle, Rachel Nadif, Judith Garcia-Aymerich, et al. "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.

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Reports on the topic "Meat Nitrites"

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

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

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