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Relevant bibliographies by topics / Nitrite cured meat

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Academic literature on the topic 'Nitrite cured meat'

Author: Grafiati

Published: 5 June 2025

Last updated: 16 July 2025

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Journal articles on the topic "Nitrite cured meat"

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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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Bernardo, Patrícia, Luís Patarata, Jose M. Lorenzo, and Maria João Fraqueza. "Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products." Foods 10, no. 12 (2021): 3019. http://dx.doi.org/10.3390/foods10123019.

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Nitrate and nitrites are used to give the characteristic color to cured meat products and to preserve them. According to the scientific knowledge available at the moment, these compounds are approved as food additives based on a detailed ponderation between the potential risks and benefits. The controversy over nitrites has increased with the release of an IARC Monograph suggesting an association between colorectal cancer and dietary nitrite in processed meats. The trend in “clean label” products reinforced the concern of consumers about nitrates and nitrites in meat products. This review aims

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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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Shakil, Mynul Hasan, Anuva Talukder Trisha, Mizanur Rahman, et al. "Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review." Foods 11, no. 21 (2022): 3355. http://dx.doi.org/10.3390/foods11213355.

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Nitrite is one of the most widely used curing ingredients in meat industries. Nitrites have numerous useful applications in cured meats and a vital component in giving cured meats their unique characteristics, such as their pink color and savory flavor. Nitrites are used to suppress the oxidation of lipid and protein in meat products and to limit the growth of pathogenic microorganisms such as Clostridium botulinum. Synthetic nitrite is frequently utilized for curing due to its low expenses and easier applications to meat. However, it is linked to the production of nitrosamines, which has rais

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Munekata, Paulo E. S., Mirian Pateiro, Rubén Domínguez, et al. "Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review." Foods 10, no. 9 (2021): 2094. http://dx.doi.org/10.3390/foods10092094.

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Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, cured meat products are widely produced using nitrate and nitrite salts. However, the growing of the clean-label movement has been pushing to replace synthetic nitrate/nitrite salts (indicated as E-numbers in food labels) with natural ingredients in the formulation of processed foods. Although no ideal synthetic nitrate/nitrite replacements have yet been found, it is known that certain vegetables contain relevant amounts of nitrate. Beta vulgaris varieties (Swiss chard/chard, beetroot, and spinach

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Daneshniya, Milad, Mohammad Hossein Maleki, and Mohammad Reza Daneshniya. "The Antioxidant and Antimicrobial Potential of Persian Indigenous Herbs as an Alternatives for Nitrate and Nitrite in the Preservation of Meat and Meat Products: An Overview." European Journal of Nutrition & Food Safety 15, no. 9 (2023): 73–105. http://dx.doi.org/10.9734/ejnfs/2023/v15i91338.

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The consumption of animal products, including meat and meat products, has increased globally with increased household income. Spoilage by microbes, autolytic enzymes, and lipid oxidation can cause the deterioration of meat and meat products, which has a considerable economic and environmental impact. Meat curing, which includes the addition of salt, nitrite, and sometimes nitrate to fresh meat cuts, enables a preservative effect by removing moisture and reducing the water activity of the meat. Nitrates and nitrites have been traditionally used as curing agents in the production of cured meat p

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GREGER, JANET L., KAREN L. GRAHAM, KEN LEE, and BARBARA L. CHINN. "Bioavailability of Zinc and Copper to Rats Fed Erythorbate and/or Nitrite-Cured Meats." Journal of Food Protection 48, no. 4 (1985): 355–58. http://dx.doi.org/10.4315/0362-028x-48.4.355.

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The bioavailability of zinc and copper from meats cured with erythorbate and/or nitrite was evaluated. Iron-depleted rats were fed six test diets that contained as protein sources: uncured meat, meat cured with erythorbate, meat cured with nitrite, meat cured with nitrite and erythorbate, lactalbumin, and lactalbumin supplemented with iron to the levels present in the meat-based diets. All diets contained similar levels of zinc and copper. Treatment of the meat with usual commercial levels of nitrite (156 μg/g meat) and/or erythorbate (550 μg/g meat) had no significant effect on zinc and coppe

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Bak, Kathrine H., Susanne Bauer, Christoph Eisenreich, and Peter Paulsen. "Residual Nitrite, Nitrate, and Volatile N-Nitrosamines in Organic and Conventional Ham and Salami Products." Foods 14, no. 1 (2025): 112. https://doi.org/10.3390/foods14010112.

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Nitrite and nitrate in meat products may be perceived negatively by consumers. These compounds can react to form carcinogenic volatile N-nitrosamines. “Nitrite-free” (i.e., uncured) organic meat products may contain nitrate from natural sources (e.g., spices and water). We studied the quality of ham and salami (conventional cured; organic cured; organic uncured). Residual nitrite and nitrate, volatile N-nitrosamines, microbial load, surface color, water activity, and pH were determined, considering one week of refrigerated storage in open or unopened packages. Residual nitrite and nitrate in o

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Agić, Tea, Maja Rečić, Dorotea Piškor, Marina Posavec, and Dubravka MArija Kreković. "Određivanje sadržaja nitrata i nitrita u mesnim proizvodima bez dodanih aditiva." Meso 25, no. 4 (2023): 300–309. http://dx.doi.org/10.31727/m.25.4.1.

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A food additive is any substance not consumed as a food ingredient but added to food for a specific purpose, for example inhibiting microorganism growth and maintaining sensory quality. Potassium and sodium nitrates and nitrites are among the most commonly used food additives in the meat industry due to their antimicrobial effect, in particular to prevent the growth of pathogenic bacteria Clostridium botulinum and its spores. Additionally, they provide specific sensory attributes, primarily the inherent pink color of meat products. Studies showed that excessive intake of nitrates and nitrites

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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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Dissertations / Theses on the topic "Nitrite cured meat"

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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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Assamongkorn, Angsana. "Reduction of Sodium Nitrite and Sodium Chloride in a Cured Meat Product by Using Acid Development to Inhibit Botulinal Toxin Formation." DigitalCommons@USU, 1985. https://digitalcommons.usu.edu/etd/5325.

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Pediococcus acidilactici as a lactic acid producer, and sucrose were added to breakfast strip products in order to reduce added levels of sodium nitrite and sodium chloride and yet limit the growth of Clostridium botulinum and inhibit toxin production. Sucrose at 0.4 or 0.9% with P. acidilactici at 1.0 x 10 cells/g were added during preparation of breakfast strip products prepared with combinations of 40 or 80 ppm sodium nitrite and 1.0 or 2.0% sodium chloride. Other ingredients were added at levels normally used in cured meat products. C. botulinum types A and B at 1,000 spores/g were inocula

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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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Huang, Peng-Cheng, and 黃鵬程. "Effect of using red mold rice to partially replace nitrite on sensory quality and antioxidant properties of salted and cured meat." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/49438649909548875516.

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碩士<br>中興大學<br>食品暨應用生物科技學系所<br>99<br>Red mold rice (RMR) is a kind of fermented rice by growing Monascus on the cooked rice. The Japanese named it beni koji or aka koji, while the European called it Chinese red rice. RMR is used to make wine and fermented soybean curd in Taiwan and southeast area. In addition, it can be as a coloring agent and seasoning for foods, meat preservative and traditional Chinese medicine as well. It is reported that RMR is considerably rich in nutrition. In this study, RMR was prepared by inoculating a strain of Monascus purpureus BCRC 33327 into cooked rice, and semi

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Books on the topic "Nitrite cured meat"

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

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ROBERT, Cassens. Nitrite-Cured Meat: A Food Safety Issue in Perspective. Taylor & Francis Group, 1996.

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3

O'Boyle, Adam Robert *. The stabilization of the cooked cured-meat pigment dinitrosyl ferrohemochrome and its application as a component of a nitrate-free meat-curing system. 1989.

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Book chapters on the topic "Nitrite cured meat"

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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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"Minerals." In Food, 7th ed. Royal Society of Chemistry, 2023. http://dx.doi.org/10.1039/9781837670369-00407.

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This chapter considers the chemical character, health effects and behaviour of the inorganic compounds that occur in significant amounts in food, either as components of raw materials or additives. These include the bulk minerals: sodium, particularly sodium chloride (i.e. common salt) in bread and snack foods; potassium, magnesium and calcium; and phosphates, including phytic acid and calcium phosphates as additives in cured meat products. The trace minerals include sources of iron in meat and vegetables, interactions with nitrates, lactoferrin in milk, copper and zinc, selenium deficiency and toxicity in excess, and iodine deficiencies and supplementation.

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Conference papers on the topic "Nitrite cured meat"

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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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