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Journal articles on the topic 'Meat Nitrites'

Author: Grafiati

Published: 4 June 2021

Last updated: 13 February 2022

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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 (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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Binstok, Guillermo, Carmen A. Campos, and Lía N. Gerschenson. "Determination of nitrites in meat systems: An improved procedure." Meat Science 42, no. 4 (1996): 401–5. http://dx.doi.org/10.1016/0309-1740(95)00052-6.

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12

Lu, Lun Wen. "Study on Microbiology of Fermented Ham from Tenderloins." Advanced Materials Research 268-270 (July 2011): 1675–80. http://dx.doi.org/10.4028/www.scientific.net/amr.268-270.1675.

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In this study, it is based on the processing theory and equipments for Chinese fermented meat products and western fermented meat products. The result shows that lactic acid bacteria in the process of manufacturing fermented hams have always been in the state of dominant bacteria and maintained a high level. From whether nitrites can decompose protein and fat, etc. aspects conduct strain screenings, and the result shows that, LP and Pc can be used as starters of hams. Although the lactic acid streptococci (St) and La do not break down fat and protein, their resistances to salts and nitrites bo

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Crowe, William, Christopher T. Elliott, and Brian D. Green. "Evaluating the Residual Nitrite Concentrations of Bacon in the United Kingdom." Foods 9, no. 7 (2020): 916. http://dx.doi.org/10.3390/foods9070916.

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The preservative sodium nitrite is added to processed meat with the intention of preventing the growth of Clostridium botulinum, but this also influences product flavour and colour. The World Health Organisation has declared nitrites to be ‘probably carcinogenic’. Use is permitted by the European Union but its addition is limited to 100 mg/kg in all processed meat, except bacon, which is limited to 175 mg/kg. At present, there is no independent peer-reviewed literature assessing the residual nitrite levels in bacon in the United Kingdom. Furthermore, this is the largest study of residual nitri

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TYRPENOU, A. E., E. H. GOUTA (E.H. ΓΟΥΤΑ), A. D. TSIGOURI (Α.Δ. ΤΣΙΓΟΥΡΗ), and Ch N. VLASIOTIS (Χ.Ν. ΒΛΑΣΙΩΤΗΣ). "Nitrate and nitrite residues in Greek pastirma." Journal of the Hellenic Veterinary Medical Society 51, no. 4 (2018): 302. http://dx.doi.org/10.12681/jhvms.15691.

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In this research, for the investigation of the nitrate and nitrite content of Greek pastirma samples coming from several Greek meat processing factories were examined. Nitrate and nitrite determination was carried out following the standard methods of the International Standard Organization ISO No. 2918/751 and 3091/75.2 According to these Standard Operating Procedures-SOPs, reducing capacity of cadmium column should always has to be >90%. Because this critical point usually causes problems [never was >70%], we succeeded and validated this point by amending 3 points of the Standard Opera

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Szymański, Piotr, Beata Łaszkiewicz, Urszula Siekierko, and Danuta Kołożyn-Krajewska. "Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product." Journal of Food Quality 2020 (May 28, 2020): 1–10. http://dx.doi.org/10.1155/2020/6141728.

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The aim of the work was to apply the bacteria Staphylococcus carnosus ATCC 51365 in the meat curing process with the use of a reduced amount of sodium nitrite and to evaluate the effects of bacteria on residual nitrites and nitrates, the content of nitrosyl pigments, colour, pH, oxidation-reduction potential, microbiological, and the sensory quality of a cooked meat product. Three meat batters in cans were prepared: (C) a control batter cured with NaNO2—100 mg/kg, (L) a batter cured with NaNO2—15 mg/kg, and (LS) a batter cured with NaNO2—15 mg/kg and S. carnosus (107 CFU/g). The cans were stor

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Zając, Marzena, Iwona Duda, Łukasz Skoczylas, and Małgorzata Tabaszewska. "Potential Use of Hyssopus officinalis and Borago officinalis as Curing Ingredients in Pork Meat Formulations." Animals 10, no. 12 (2020): 2327. http://dx.doi.org/10.3390/ani10122327.

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The replacement of nitrites in pork meat products has been a studied issue for many years. Due to potential health threats associated with these additives, consumers tend to search for alternative meat curing methods. In this study, Hyssopus officinalis and Borago officinalis were tested for their potential to be used as colour-forming and antioxidant agents. Dry plant samples from various sources were tested for fat, protein, ash, polyphenol and nitrate content. There were significant differences between the herbs depending on source. Two control samples (containing curing salt and sodium chl

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Szymański, Piotr, Beata Łaszkiewicz, Aneta Kern-Jędrychowska, Urszula Siekierko, and Danuta Kołożyn-Krajewska. "The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite." Applied Sciences 11, no. 3 (2021): 904. http://dx.doi.org/10.3390/app11030904.

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The aim of the research was to estimate the possibility of using mixed bacteria cultures consisting of Lactobacillus fermentum S8 and Staphylococcus carnosus ATCC 51365 in the meat curing process with a reduced amount of sodium nitrite and to study the effect of bacteria on residual nitrites and nitrates, nitrosyl pigments content, colour, pH, redox potential, microbiologic, and the sensory quality of a cooked meat product. The study was performed on heat treated three-model meat treatments in cans: (C) a control treatment with NaNO2 at 100 mg/kg, (M) a treatment with NaNO2 at 50 mg/kg and (SL

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Delgado-Pando, Gonzalo, Sotirios I. Ekonomou, Alexandros C. Stratakos, and Tatiana Pintado. "Clean Label Alternatives in Meat Products." Foods 10, no. 7 (2021): 1615. http://dx.doi.org/10.3390/foods10071615.

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Food authorities have not yet provided a definition for the term “clean label”. However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in the development of clean-label meat products, as these contain an important number of functional additives. Nitrites are an essential additive that acts as an antimicrobial and antioxidant in several meat products, making it difficult to find a clean-label alternative with all functionalities. Another important additive not complying with the

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Gassara, Fatma, Anne Patricia Kouassi, Satinder Kaur Brar, and Khaled Belkacemi. "Green Alternatives to Nitrates and Nitrites in Meat-based Products–A Review." Critical Reviews in Food Science and Nutrition 56, no. 13 (2015): 2133–48. http://dx.doi.org/10.1080/10408398.2013.812610.

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Surma-Zadora, M., A. Sadowska-Rociek, E. Cieślik, M. Walczycka, K. Sieja, and L. Wałkowska. "The content of nutrients, preservatives and contaminants in selected animal-origin products from different manufacturers." Biotehnologija u stocarstvu 27, no. 4 (2011): 1853–54. http://dx.doi.org/10.2298/bah1104853s.

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The aim of this study was to compare the quality of animal - origin products from different leading manufacturers. The research material were kabanos, black pudding, sausage, luncheon meat, homogenized sausage, liverwurst, headcheese, ham, bacon and minced meat. A dry matter, nutrient content, preserwatives (nitrates, phosphates and salt) and contaminants (heavy metals and pesticides) were determined in all samples. The total phosphorus content (expressed as P) was determined using vanadomolybdate method (UV-Vis spectrophotometry). The determination of salt was conducted using Mohr titration m

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Adu, Apris A., I. Ketut Sudiana, and Santi Martini. "The effect of nitrite food preservatives added to se’i meat on the expression of wild-type p53 protein." Open Chemistry 18, no. 1 (2020): 559–64. http://dx.doi.org/10.1515/chem-2020-0094.

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AbstractThis research was conducted using beef extracted from Kupang (se’i meat), Indonesia. Se’i meat is a locally found food where the preferred mode of preparation is smoking the beef with the preservation using nitrites. Nitrite can cause health-related problems such as cancer. This research was carried out using a true experimental method with a complete randomized design with the aim of analyzing the effect of meat administration on the expression of wild-type p53 protein in colon cells of Balb/c mice as an indicator of carcinogenesis. The measurement of p53 is to observe the increase in

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Fogarasi, Erzsébet, Ibolya Fülöp, Emanuela Marcu, and Mircea Dumitru Croitoru. "Presence of Nitrate and Nitrite in Well Water in Mureș County." Acta Medica Marisiensis 62, no. 1 (2016): 78–81. http://dx.doi.org/10.1515/amma-2015-0063.

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AbstractObjective: One of the most important sources of nitrite and nitrate anions, besides vegetables and meat products, is the drinking water. Presence of nitrite and nitrate in the water in higher concentrations than those set by EFSA (0.5 mg/l nitrite, 50 mg/l nitrate), may have toxicological significance. A quantitative determination of these ions in samples collected from several pleases from Mureș County was made. Methods: Ninety-seven well water samples were tested from 12 different places from Mureș County. We used a simple HPLC-UV ion pair method for the determination of nitrite and

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Ghalfi, H., P. Kouakou, M. Duroy, A. Daoudi, N. Benkerroum, and P. Thonart. "Antilisterial Bacteriocin-producing Strain of Lactobacillus curvatus CWBI-B28 as a Preservative Culture in Bacon Meat and Influence of Fat and Nitrites on Bacteriocins Production and Activity." Food Science and Technology International 12, no. 4 (2006): 325–33. http://dx.doi.org/10.1177/1082013206067380.

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The objectives of this study were to evaluate the effectiveness of a bacteriocin-producing Lactobacillus curvatus CWBI-B28 to inhibit the growth of Listeria monocytogenes in de Man, Rogosa and Sharp (MRS) broth and in bacon meat. A co-culture of L. monocytogenes with the Bac strain in MRS broth, resulted in a reduction of the pathogen counts by 4.2 log cycles after 24h of incubation at 37°C. In bacon, the counts of L. monocytogenes was reduced to below the detectable limit (<10cfu/g) in samples inoculated with the Bac strain within 1 or 2 weeks in absence or presence of nitrites (210mg/kg),

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Łaszkiewicz, Beata, Piotr Szymański, Dorota Zielińska, and Danuta Kołożyn-Krajewska. "Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat." Applied Sciences 11, no. 4 (2021): 1576. http://dx.doi.org/10.3390/app11041576.

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The aim of the research was an assessment of the effect of the Lactiplantibacillus plantarum SCH1 strain isolated from ecological raw fermented pork roast on pH, redox potential, nitrites, and nitrates content, L a* b* color parameters, total heme pigments content, nitrosyl myoglobin concentration, as well as the microbiological quality and sensory traits of cooked sausages produced from mechanically separated poultry meat (MSPM), cured with a lower sodium nitrite level (NaNO2 50 mg/kg) after production as well as after storage (1 and 3 weeks of storage). The biochemical identification of the

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Gozdecka, Grażyna, Błażej Błaszak, and Marek Cierach. "Content of nitrates and nitrites in unprocessed raw beef." Czech Journal of Food Sciences 39, No. 2 (2021): 95–99. http://dx.doi.org/10.17221/37/2020-cjfs.

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The aim of the study was to examine the contents of nitrates and nitrites in raw beef coming from cattle of the Polish Holstein-Friesian breed, black-and-white type, originating from different parts of Poland. The research material comprised semitendinosus and longissimus thoracis muscles obtained from 176 heads of cattle. The content of nitrites in the examined muscles ranged from 0.6 to 13.3 mg kg<sup>–1</sup> in rump muscles and from 0.8 to 13.7 mg kg<sup>–1</sup> in muscles of the back. The most samples were characterised by the presence of nitrites in the range fro

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Verdu, Samuel, Alberto J. Perez, Conrado Carrascosa, José M. Barat, Pau Talens, and Raúl Grau. "Caenorhabditis elegans to Model the Capacity of Ascorbic Acid to Reduce Acute Nitrite Toxicity under Different Feed Conditions: Multivariate Analytics on Behavioral Imaging." International Journal of Environmental Research and Public Health 18, no. 4 (2021): 2068. http://dx.doi.org/10.3390/ijerph18042068.

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Nitrocompounds are present in the environment and human diet and form part of vegetables and processed meat products as additives. These compounds are related to negative impacts on human and animal health. The protective effect of ascorbic acid has been demonstrated by some biological systems as regards several nitrocompounds. This work focused on studying the possibility of modeling this effect on nitrite toxicity with the model Caenorhabditis elegans. The three factors studied in this work were ascorbic acid concentration, nitrite exposure concentration, and presence/absence of food. The pr

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Berisha, Liridon, Arsim Maloku, Majlinda Haliti, Granit Jashari, Ardian Ukmata, and Milan Sýs. "Voltammetric determination of nitrites in meat products after reaction with ranitidine producing 2-methylfuran cation." Microchemical Journal 159 (December 2020): 105403. http://dx.doi.org/10.1016/j.microc.2020.105403.

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Reinik, M., T. Tamme, M. Roasto, et al. "Nitrites, nitrates andN-nitrosoamines in Estonian cured meat products: Intake by Estonian children and adolescents." Food Additives and Contaminants 22, no. 11 (2005): 1098–105. http://dx.doi.org/10.1080/02652030500241827.

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Michaud, Dominique S., Crystal N. Holick, Tracy T. Batchelor, Edward Giovannucci, and David J. Hunter. "Prospective study of meat intake and dietary nitrates, nitrites, and nitrosamines and risk of adult glioma." American Journal of Clinical Nutrition 90, no. 3 (2009): 570–77. http://dx.doi.org/10.3945/ajcn.2008.27199.

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Rivera, Nicholas, Marisa Bunning, and Jennifer Martin. "Uncured-Labeled Meat Products Produced Using Plant-Derived Nitrates and Nitrites: Chemistry, Safety, and Regulatory Considerations." Journal of Agricultural and Food Chemistry 67, no. 29 (2019): 8074–84. http://dx.doi.org/10.1021/acs.jafc.9b01826.

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MIE, TANYA, ANDREW M. POINTON, DAVID R. HAMILTON, and ANDREAS KIERMEIER. "A Qualitative Assessment of Toxoplasma gondii Risk in Ready-to-Eat Smallgoods Processing." Journal of Food Protection 71, no. 7 (2008): 1442–52. http://dx.doi.org/10.4315/0362-028x-71.7.1442.

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Toxoplasma gondii is one of the most common parasitic infections of humans and other warm-blooded animals. In most adults, it does not cause serious illness, but severe disease may result from infection in fetuses and immunocompromised people. Consumption of raw or undercooked meats has consistently been identified as an important source of exposure to T. gondii. Several studies indicate the potential failure to inactivate T. gondii in the processes of cured meat products. This article presents a qualitative risk-based assessment of the processing of ready-to-eat smallgoods, which include cook

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Tomasevic, Igor, Margarita Dodevska, Milan Simić, Smiljana Raicevic, Violeta Matovic, and Ilija Djekic. "The use and control of nitrites in Serbian meat industry and the influence of mandatory HACCP implementation." Meat Science 134 (December 2017): 76–78. http://dx.doi.org/10.1016/j.meatsci.2017.07.020.

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Vasilev, Dragan, and Ilija Vukovic. "Hazard analysis and possibilities for preventing botulism originating from meat products." Veterinarski glasnik 62, no. 5-6 (2008): 317–28. http://dx.doi.org/10.2298/vetgl0806317v.

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The paper presents the more important data on the bacteria Clostridium botulinum, the appearance of botulism, hazard analysis and the possibilities for preventing botulism. Proteolytic strains of C.botulinum Group I, whose spores are resistant to heat, create toxins predominantly in cans containing slightly sour food items, in the event that the spores are not inactivated in the course of sterilization. Non-proteolytic strains of Group II are more sensitive to high temperatures, but they have the ability to grow and create toxins at low temperatures. Type E most often creates a toxin in vacuum

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Martínez, Lorena, Pedro Bastida, Julian Castillo, Gaspar Ros, and Gema Nieto. "Green Alternatives to Synthetic Antioxidants, Antimicrobials, Nitrates, and Nitrites in Clean Label Spanish Chorizo." Antioxidants 8, no. 6 (2019): 184. http://dx.doi.org/10.3390/antiox8060184.

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Natural extracts obtained from fruit and vegetable processing are important sources of phenolic compounds and nitrates, with excellent antioxidant and antimicrobial properties. The aim of this study was to characterize and determine the antioxidant and antimicrobial capacity of several natural extracts (citric (Ct), acerola (Ac), rosemary (R), paprika, garlic, oregano, beet (B), lettuce (L), arugula (A), spinach (S), chard (Ch), celery (Ce), and watercress (W)), both in vitro and applied to a cured meat product (chorizo). For that, the volatile compounds by GC-MS and microbial growth were dete

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Patri, Suma B., Prashanth Shivappa Adarakatti, and Pandurangappa Malingappa. "Silver Nanoparticles-Chitosan Composite Embedded Graphite Screen-Printed Electrodes as a Novel Electrochemical Platform in the Measurement of Trace Level Nitrite: Application to Milk Powder Samples." Current Analytical Chemistry 15, no. 1 (2018): 56–65. http://dx.doi.org/10.2174/1573411014666180703142146.

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Background:Nitrites can exert acute toxic effects in humans. It is widely used as a preservative in dairy and meat products. The nitrites form N-nitrosamines, which are potential carcinogens and cause detrimental health effects. Herein we report a disposable graphite screen-printed sensor developed using silver metal nano particle embedded chitosan composite in the quantification of nitrite at trace level.Methods:Conventional methods possess various limitations. Electrochemical methods provide an ideal platform for trace nitrite analysis. The prepared composite has been characterized by UV-Vis

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Radosavljevic, V., M. Ilic, Slavenka Jankovic, and M. Djokic. "Diet in bladder cancer ethiopathogenesis." Acta chirurgica Iugoslavica 52, no. 3 (2005): 77–82. http://dx.doi.org/10.2298/aci0503077r.

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The aim of this paper is to show influence of different foods on bladder cancer appearance, as well as possible consequent ways of prevention. Consumption of food rich in animal fat and cholesterol, fried foods, especially several times used cookin oil for frying, processed meat with additives (nitrates, nitrites, azo-colourrs) can influence bladder cancer occurrence. Regularly, continuous consumption of fermented milk products, which contains come types of milky - acids bacterias, is considered as protective factor in developing bladder cancer. Reports that fruit and vegetable are protective

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Fernández-Castañeda, Laura Alejandra, Henry Arias-Candamil, Bryan Zapata-Torres, and Maurem Paola Ardila-Castañeda. "Evaluation of the antimicrobial capacity of Hass avocado seed extract (Persea americana) for potential application in the meat industry." DYNA 85, no. 207 (2018): 346–50. http://dx.doi.org/10.15446/dyna.v85n207.72980.

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NaNO2 is used in meat products to inhibit pathogenic microorganisms; its use is limited, and it forms carcinogenic N-nitroso compounds. There is currently a great demand for natural products. The Hass avocado seed extract produces an antimicrobial reaction against bacteria such as Staphylococcus aureus. After the seed of the Hass avocado (AS) had been dehydrated at 50°C for 10 hours, we undertook a quality and analysis of the moisture and microbiological test. The extract was obtained in hot water and in solvents to perform an antimicrobial sensitivity test, which is an inhibition halo test us

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Kristek, Suzana, Sandra Brkić, Jurica Jović, Andrej Stanković, Marina Brica, and Krunoslav Karalić. "THE APPLICATION OF NITROGEN‐FIXING BACTERIA IN ORDER TO REDUCE THE MINERAL NITROGEN FERTILIZERS IN SUGAR BEET." Poljoprivreda 26, no. 2 (2020): 65–71. http://dx.doi.org/10.18047/poljo.26.2.8.

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The aim of this study was to examine the possibilities of reducing the mineral nitrogen fertilizers by applying the free‐living (Azotobacter chroococcum) and associative (Azospirillum brasilense) nitrifying bacteria in the sugar beet production, without a reduction in the yield and quality of the sugar beet root. Along with the vegetables, most nitrates are collected by the species of the family Chenopodiaceae, to which the sugar beet belongs. Nitrogen is one of the most vital elements in the achievement of high yields, so it is used in large quantities in fertilization. However, it is the mos

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Lamas, Alexandre, José Miranda, Beatriz Vázquez, Alberto Cepeda, and Carlos Franco. "An Evaluation of Alternatives to Nitrites and Sulfites to Inhibit the Growth of Salmonella enterica and Listeria monocytogenes in Meat Products." Foods 5, no. 4 (2016): 74. http://dx.doi.org/10.3390/foods5040074.

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Hamdi, Marwa, Rim Nasri, Nawel Dridi, Hafedh Moussa, Lotfi Ashour, and Moncef Nasri. "Improvement of the quality and the shelf life of reduced-nitrites turkey meat sausages incorporated with carotenoproteins from blue crabs shells." Food Control 91 (September 2018): 148–59. http://dx.doi.org/10.1016/j.foodcont.2018.03.048.

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Škrlep, Martin, Marjeta Čandek-Potokar, Nina Batorek-Lukač, Urška Tomažin, and Mónica Flores. "Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry." Animals 9, no. 2 (2019): 55. http://dx.doi.org/10.3390/ani9020055.

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Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krškopolje pig) raised either in a conventional indoor or organic husbandry system. Physicochemical and sensory analyses were performed at the end of processing to characterize their quality. Dry-fermented sausages from organic pork retained more moisture, which resulted in higher water activity and softer texture (instrumental and sensory). They were more oxidized (higher thiobarbituric acid reactive substances (TBARS)), in agreement with more unsa

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Iacumin, Lucilla, Patrizia Cattaneo, Carlo Zuccolo, Selenia Galanetto, Alissa Acquafredda, and Giuseppe Comi. "Natural levels of nitrites and nitrates in San Daniele dry cured ham PDO, and in meat, salt and sugna used for its production." Food Control 100 (June 2019): 257–61. http://dx.doi.org/10.1016/j.foodcont.2019.01.016.

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KILIC, BIROL, ROBERT G. CASSENS, and LARRY L. BORCHERT. "Influence of Turkey Meat on Residual Nitrite in Cured Meat Products." Journal of Food Protection 64, no. 2 (2001): 235–39. http://dx.doi.org/10.4315/0362-028x-64.2.235.

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A response surface experimental design was employed to estimate residual nitrite level at various initial nitrite concentrations, percent turkey meat in the formula, and heat quantity (F) values using a typical wiener as the test system. Pork and mechanically separated turkey were used as the meat ingredients. Residual nitrite and pH were measured at day 1, 7 days, 14 days, and 49 days after processing. Protein, fat, salt, moisture, and CIE (L*a*b*) color values were also determined. Results showed that the effect of turkey meat on residual nitrite level was significant (P &lt; 0.01). An i

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ARCHER, DOUGLAS L. "Evidence that Ingested Nitrate and Nitrite Are Beneficial to Health†." Journal of Food Protection 65, no. 5 (2002): 872–75. http://dx.doi.org/10.4315/0362-028x-65.5.872.

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The literature was reviewed to determine whether ingested nitrate or nitrite may be detrimental or beneficial to human health. Nitrate is ingested when vegetables are consumed. Nitrite, nitrate's metabolite, has a long history of use as a food additive, particularly in cured meat products. Nitrite has been a valuable antibotulinal agent in cured meats and may offer some protection from other pathogens in these products as well. Nitrite's use in food has been clouded by suspicions that nitrite could react with amines in the gastric acid and form carcinogenic nitrosamines, leading to various can

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Pivovarov, Yu P., O. Yu Milushkina, Yulia L. Tikhonova, O. I. Aksenova, and M. V. Kalinovskaya. "Chemical pollution of baby food products in the Russian Federation." Hygiene and sanitation 95, no. 8 (2019): 707–11. http://dx.doi.org/10.18821/0016-9900-2016-95-8-707-711.

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One of the main problems of nutrition of children and adolescents is to assess chemical contamination of baby food products and the establishment of the relation with the health of the child population. With the entering different chemical compounds in the body of the child there can be observed disorders of the nervous, urinary, cardiovascular system, gastrointestinal tract, as well as metabolic deteriorations, degenerative processes in parenchymal organs and bone destruction. The aim of the study was to analyze data on chemical contamination of baby food products in the Russian Federation fo

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STEVANOVIĆ, M., P. ČADEŽ, B. ŽLENDER, and M. FILIPIČ. "Genotoxicity Testing of Cooked Cured Meat Pigment (CCMP) and Meat Emulsion Coagulates Prepared with CCMP." Journal of Food Protection 63, no. 7 (2000): 945–52. http://dx.doi.org/10.4315/0362-028x-63.7.945.

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The preformed cooked cured meat pigment (CCMP) synthesized directly from bovine red blood cells or through a hemin intermediate was found to be a viable colorant for application to comminuted pork as a nitrite substitute. However the genotoxicity of CCMP and meat emulsion coagulates prepared with CCMP has not been evaluated. Therefore the objectives of this work were to investigate genotoxicity of CCMP and the influence of CCMP addition on genotoxicity and the content of residual nitrite in model meat emulsion coagulates. Meat emulsions were prepared from white (musculus longissimus dorsi) and

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R.A.S.S., Ranasinghe, Satharasinghe D.A., Tang J.Y.H., et al. "Persistence of Listeria monocytogenes in food commodities: foodborne pathogenesis, virulence factors, and implications for public health." Food Research 5, no. 1 (2020): 1–16. http://dx.doi.org/10.26656/fr.2017.5(1).199.

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Listeria monocytogenes is a ubiquitous pathogen found commonly in vast environment conditions and most commonly found in fresh-cut salads, raw fruits raw vegetables, sausages, cured meat, shellfish, refrigerated ready to eat food, soft cheeses, raw and under pasteurized milk. L. monocytogenes is a member of genus Listeria, along with five other members, such as L. innocua, L. ivanovii, L. seeligeri, L. grayi and L. murrayi. However, L. monocytogenes is the widely known species found in human cases, although a few cases with L. ivanovii have also reported. The infection caused by L. monocytogen

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Pavlov, Alexey, Ekaterina Borisova, Olga Pavlova, et al. "Photodynamic diagnostics of early gastric cancer: Complexity measures of gastric microcirculation and new model of metastatic adenocarcinoma of rat stomach." Journal of Innovative Optical Health Sciences 12, no. 02 (2019): 1950007. http://dx.doi.org/10.1142/s179354581950007x.

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The detection of early gastric cancer that often develops asymptomatically is crucial for improving patient survival. The photodynamic diagnosis (PDD) of gastric cancer using 5-aminolevulinic acid/protoporphyrin IX (5-ALA/PpIX) has been reported in several studies. However, the selectivity of PDD of gastric tumor is poor with often false-positive results that require the development of new methods to improve PDD for early gastric cancer. Therefore, a measure of the complexity of gastric microcirculation (multi-scale entropy, MSE) and the detrended fluctuation analysis (DFA) were applied as add

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Nandan, Devki, Prachi Kansal, Neha Patharia, and Parul Goyal. "Induced Sputum Nitrite Levels Correlate with Clinical Asthma Parameters in Children Aged 7–18 Years with Mild to Moderate Persistent Asthma." Journal of Laboratory Physicians 8, no. 02 (2016): 090–95. http://dx.doi.org/10.4103/0974-2727.180788.

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ABSTRACT Purpose: The objective of this study is to measure levels of nitrites in induced sputum in children with asthma and correlate it with clinical asthma parameters. Method: This prospective observational study was done in PGIMER, Dr. Ram Manohar Lohia Hospital, New Delhi, on 91 children aged 7-18 years with mild and moderate persistent asthma. Patients were specifically evaluated for five clinical parameters of asthma (i.e. Days of acute exacerbations, use of salbutamol as rescue medication, emergency visits, nights with cough, days of school absence) and induced sputum nitrite levels wa

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Binstok, G., C. Campos, O. Varela, and L. N. Gerschenson. "Sorbate–nitrite reactions in meat products." Food Research International 31, no. 8 (1998): 581–85. http://dx.doi.org/10.1016/s0963-9969(99)00031-9.

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