scholarly journals Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3019
Author(s):  
Patrícia Bernardo ◽  
Luís Patarata ◽  
Jose M. Lorenzo ◽  
Maria João Fraqueza
Keyword(s):  
Food Additives ◽  
Meat Product ◽  
Meat Products ◽  
Processed Meats ◽  
Chemical Hazards ◽  
Cured Meat ◽  
The Status ◽  
Potential Risks ◽  
The Moment ◽  
Nitrate And Nitrite

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 to explain the role of nitrates and nitrites used in meat products. The potential chemical hazards and health risks linked to the consumption of cured meat products are described. Different strategies aiming to replace synthetic nitrate and nitrite and obtain green-label meat products are summarized, discussing their impact on various potential hazards. In the light of the present knowledge, the use or not of nitrite is highly dependent on the ponderation of two main risks—the eventual formation of nitrosamines or the eventual out-growth of severe pathogens. It is evident that synthetic nitrite and nitrate alternatives must be researched, but always considering the equilibrium that is the safety of a meat product.

scholarly journals Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2094
Author(s):  
Paulo E. S. Munekata ◽  
Mirian Pateiro ◽  
Rubén Domínguez ◽  
Marise A. R. Pollonio ◽  
Néstor Sepúlveda ◽  
...  
Keyword(s):  
Beta Vulgaris ◽  
Meat Product ◽  
Meat Products ◽  
Human Consumption ◽  
Food Labels ◽  
Nitrate Sources ◽  
Muscle Foods ◽  
Swiss Chard ◽  
Cured Meat ◽  
Nitrate And Nitrite

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 beet, for instance) are widely produced for human consumption and have relevant amounts of nitrate that could be explored as a natural ingredient in cured meat product processing. Thus, this paper provides an overview of the main nitrate sources among Beta vulgaris varieties and the strategic use of their liquid and powder extracts in the production of cured meat products.

Nitrate, Nitrite, and Dimethylnitrosamine in Cured Meat Products

1973 ◽  
Vol 56 (3) ◽  
pp. 621-625 ◽  
Author(s):  
Thayil Panalaks ◽  
Jagannath R Iyengar ◽  
Nrisinha P Sen
Keyword(s):  
Meat Products ◽  
Mass Spectrometric ◽  
Electrolytic Conductivity ◽  
Cured Meat ◽  
Nitrate And Nitrite

Abstract Nitrate, nitrite, and dimethylnitrosamine (DMN) were determined in 197 samples of various kinds of meat products. Nitrate and nitrite were determined by the method of Kamm et al. (1965), and DMN was estimated semiquantitatively by a GLC method using a Coulson electrolytic conductivity detector (pyrolytic mode). The average levels of nitrate and nitrite were 181 ppm (range, 0–3467 ppm) and 28 ppm (range, 0–252 ppm), respectively. Trace amounts (2–12 ppb) of DMN were present in 57 samples; others were negative. As no mass spectrometric confirmation of the identity of DMN was carried out, the results should be considered as only tentative and not as an absolute proof of the presence of DMN. Except in a few types of meat products, the concentrations of nitrate or nitrite did not correlate with that of DMN detected in the samples.

scholarly journals Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products

2011 ◽  
Vol 29 (No. 5) ◽  
pp. 463-470 ◽  
Author(s):  
E.M. Casado ◽  
J.J. Córdoba ◽  
M.J. Andrade ◽  
M. Rodríguez
Keyword(s):  
Oleic Acid ◽  
Volatile Compounds ◽  
Culture Medium ◽  
Solid Phase ◽  
Positive Impact ◽  
Meat Product ◽  
Meat Products ◽  
Starter Cultures ◽  
Gas Chromatography Mass Spectrometry ◽  
Cured Meat

Some yeasts are involved in flavour development of dry-cured meat products showing a positive impact on the generation of volatile compounds. The aim of this work was to design a method of routine analysis to evaluate the production of volatile compounds by yeasts to be selected as starter cultures. For this purpose, several variations of a minimum culture medium that included free amino acids, oleic acid, and α-ketoglutarate, incubated under similar conditions of water activity and pH as dry-cured meat products, were assayed. In these conditions, the representative yeast strains isolated from a dry-cured meat product were tested. The volatile compounds were analysed using Solid Phase Micro-Extraction and gas chromatography/mass spectrometry. In the designed media, the tested yeasts produced volatile compounds involved in flavour development of dry-cured meat products. In addition, all the strains showed the highest production of these volatile compounds in the complete minimum culture medium witch included α-ketoglutarate and oleic acid.

scholarly journals Green Alternatives to Synthetic Antioxidants, Antimicrobials, Nitrates, and Nitrites in Clean Label Spanish Chorizo

Antioxidants ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 184 ◽  
Author(s):  
Lorena Martínez ◽  
Pedro Bastida ◽  
Julian Castillo ◽  
Gaspar Ros ◽  
Gema Nieto
Keyword(s):  
Antioxidant Capacity ◽  
Meat Product ◽  
Meat Products ◽  
Antimicrobial Properties ◽  
Antimicrobial Activities ◽  
Total Phenolic ◽  
Nitrate Sources ◽  
Natural Extracts ◽  
Cured Meat

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 determined. The total phenolic and nitrate contents were measured and related with their antioxidant capacity (measured by DPPH, ABTS, FRAP, and ORAC methods) and antimicrobial capacity against Clostridium perfringens growth in vitro. In order to study the antioxidant and antimicrobial activities of the extracts in food, their properties were also measured in Spanish chorizo enriched with these natural extracts. R and Ct showed the highest antioxidant capacity, however, natural nitrate sources (B, L, A, S, Ch, Ce, and W) also presented excellent antimicrobial activity against C. perfringens. The incorporation of these extracts as preservatives in Spanish chorizo also presented excellent antioxidant and antimicrobial capacities and could be an excellent strategy in order to produce clean label dry-cured meat products.

scholarly journals STUDIES REGARDING DETERMINATION AND ESTABLISHING THE VALIDITY OF BOILED AND SMOKED MEAT PRODUCTS

2008 ◽  
Vol 65 (2) ◽  
Author(s):  
Adela Frigioiu Modoran ◽  
D. Frigioiu Modoran ◽  
I. Tofan
Keyword(s):  
Chemical Analysis ◽  
Food Additives ◽  
Meat Product ◽  
Meat Products ◽  
Modern Technology ◽  
Point Of View ◽  
Biological Value ◽  
Physical Chemical ◽  
Nutritional Characteristics

Underlining the validity problem can only be welcomed, given the conditions that in nowadays there doesnt exist a recipe without preservatives, antioxidants, colorants etc. Modern technology for meat products has a very important role in improving the quality of aliments, level of civilization and the prosperity of a country.In order to determine the validity of food products we have chosen as an example meat product as they have an equilibrated trophyne composition, a high biological value and special nutritional qualities.Using the cold air technologies in obtaining meat products ensures, together with the food additives, keeping of quality and nutritional characteristics of the final products.For this study we have chosen meat products from the group of boiled and smoked products: beer sausage. In the final we have analyzed the results of the experiment from the quality, microbiological and physical-chemical point of view. The quality exam referred to appreciate the aspect, color, taste, smell, consistency etc. The physical-chemical analysis determined humidity, salt, nitrates, Kreiss reaction and mg. NH3/100 g.

Occurrence and genetic relatedness ofListeriaspp. in two brands of locally processed ready-to-eat meats in Trinidad

2010 ◽  
Vol 139 (5) ◽  
pp. 718-727
Author(s):  
S. M. SYNE ◽  
A. RAMSUBHAG ◽  
A. A. ADESIYUN
Keyword(s):  
Genetic Relatedness ◽  
Meat Products ◽  
Food Samples ◽  
Processing Plant ◽  
Manufacturing Plant ◽  
Processed Meats ◽  
Retail Outlets ◽  
The Status ◽  
Repetitive Extragenic Palindromic Pcr ◽  
Retail Products

SUMMARYContamination of locally produced, ready-to-eat meats byListeriaspp. has been previously reported at one processing plant in Trinidad. However, the status of this pathogen in locally produced products sold at retail outlets is unknown. This study was conducted to establish whether there is a risk to consumers of locally processed meats caused by the presence ofListeriaspp., and whether a link exists between the presence of the pathogen in retail products and the manufacturing plant of one brand (B). Four hundred and eighty ready-to-eat meat products of two popular local brands (A and B) were collected from retail outlets and analysed for the presence ofListeriaspp. together with food samples and surfaces from one manufacturing plant (B). Eighty-eight of the retail products (18·3%) were contaminated withListeriaspp., of which, 52·3% wereL. innocua, 44·3% wereL. monocytogenesand 3·4% belonged to theL. seeligeri–L. welshimeri–L. ivanovii(Siwi) group.L. innocuawas found in 15 in-process food samples and on three surfaces of equipment at plant B. Four in-process food samples were also contaminated with Siwi isolates. Repetitive extragenic palindromic PCR DNA fingerprinting showed a possible association between strains of differentListeriaspp. and brand as well as with manufacturing plant B.

Improved Colorimetric Method for Determining Nitrate and Nitrite in Foods

1978 ◽  
Vol 61 (6) ◽  
pp. 1389-1394 ◽  
Author(s):  
Nrisinha P Sen ◽  
Barbara Donaldson
Keyword(s):  
Nitrate Concentration ◽  
Colorimetric Method ◽  
Meat Products ◽  
Sulfanilic Acid ◽  
Griess Reagent ◽  
Color Development ◽  
Constant Ph ◽  
Cured Meat ◽  
The Difference ◽  
Nitrate And Nitrite

Abstract A method is described for determining nitrate and nitrite in cured meat products, cheeses, and vegetables. The nitrite is determined colorimetrically by diazotization of sulfanilic acid and subsequent coupling with N-(l-naphthyl)-ethylenediamine. The concentration of nitrate plus nitrite is determined similarly but after reduction of the nitrate to nitrite on a cadmium column. The difference of the 2 values is a measure of the nitrate concentration. The main improvements are replacing the Griess reagent, which contains a carcinogen, with a mixture of sulfanilic acid and N-(l-naphthyl)- ethylenediamine, providing for adjustment of pH of the sample suspension during extraction and digestion by heating, and maintaining constant pH by controlled addition of buffers and acids during color development. The method was successfully applied to the analysis of 15 samples of meat products, 23 cheeses, and 6 different vegetables. The average recovery of sodium nitrite added at levels ranging from 10 to 30 ppm was 9 5% and recovery of sodium nitrate added at levels from 30 to 400 ppm was 9 4% (corrected for cadmium column efficiency).

scholarly journals Nitrates and Nitrites in meat products

2018 ◽  
Vol 66 (3) ◽  
pp. 127 ◽  
Author(s):  
M. GOVARI (Μ. ΓΚΟΒΑΡΗ) ◽  
A. PEXARA (Α. ΠΕΞΑΡΑ)
Keyword(s):  
Food Additives ◽  
Meat Products ◽  
Toxin Production ◽  
Potassium Nitrate ◽  
Nitroso Compounds ◽  
International Agency ◽  
Legal Limits ◽  
Spoilage Bacteria ◽  
Cured Meat ◽  
Commission Regulation

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.

Inhibition of Listeria monocytogenes Using Natural Antimicrobials in No-Nitrate-or-Nitrite-Added Ham

2012 ◽  
Vol 75 (6) ◽  
pp. 1071-1076 ◽  
Author(s):  
GARY A. SULLIVAN ◽  
ARMITRA L. JACKSON-DAVIS ◽  
STEVEN E. NIEBUHR ◽  
YUAN XI ◽  
KOHL D. SCHRADER ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Physicochemical Characteristics ◽  
Processed Meats ◽  
Cured Meats ◽  
Cured Meat ◽  
Residual Nitrite ◽  
Curing Methods ◽  
Reducing Bacteria ◽  
Nitrate Reducing Bacteria

Consumer demand for foods manufactured without the direct addition of chemical preservatives, such as sodium nitrite and organic acid salts, has resulted in a unique class of “naturally” cured meat products. Formulation with a natural nitrate source and nitrate-reducing bacteria results in naturally cured processed meats that possess traits similar to conventionally cured meats. However, previous research has shown that the naturally cured products are more susceptible to pathogen growth. This study evaluated Listeria monocytogenes growth on ham manufactured with natural curing methods and with commercially available clean-label antimicrobials (cultured sugar and vinegar blend; lemon, cherry, and vinegar powder blend) and assessed impacts on physicochemical characteristics of the product. Hams made with either of the antimicrobials supported L. monocytogenes growth similar to that in the traditionally cured control (P > 0.05). Hams made with prefermented celery juice powder had the lowest residual nitrite concentrations (P < 0.05), and when no antimicrobial was added, L. monocytogenes growth was similar to that of the uncured control (P > 0.05). Aside from residual nitrite and nitrate concentrations, few physicochemical differences were identified. These findings show that ham can be produced with natural curing methods and antimicrobials to provide similar L. monocytogenes inhibition and physicochemical traits as in traditionally cured ham.

Evidence that Ingested Nitrate and Nitrite Are Beneficial to Health†

2002 ◽  
Vol 65 (5) ◽  
pp. 872-875 ◽  
Author(s):  
DOUGLAS L. ARCHER
Keyword(s):  
Gastric Acid ◽  
Pathogenic Bacteria ◽  
Meat Products ◽  
Epidemiological Evidence ◽  
Cured Meats ◽  
Cured Meat ◽  
History Of ◽  
History Of Use ◽  
Nitrate And Nitrite

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 cancers. Nitrate's safety has also been questioned, particularly with regard to several cancers. Recently, and for related reasons, nitrite became a suspected developmental toxicant. A substantial body of epidemiological evidence and evidence from chronic feeding studies conducted by the National Toxicology Program refute the suspicions of detrimental effects. Recent studies demonstrate that nitrite, upon its ingestion and mixture with gastric acid, is a potent bacteriostatic and/or bactericidal agent and that ingested nitrate is responsible for much of the ingested nitrite. Acidified nitrite has been shown to be bactericidal for gastrointestinal, oral, and skin pathogenic bacteria. Although these are in vitro studies, the possibility is raised that nitrite, in synergy with acid in the stomach, mouth, or skin, may be an element of innate immunity.

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