Alternative Curing Methods

Abstract

Purpose of Review Curing—the treatment of meat products with nitrite and nitrate—is controversially discussed by consumers, as increased consumption of cured foods might negatively influence human health. Recent Findings However, omitting of curing chemicals might reduce microbiological safety, thereby increasing the risk to consumer health. Also, besides the addition of nitrate/nitrite, meat products are additionally preserved within the hurdle principle by other methods such as chilling, ripening, or heating. Summary The present article focuses on the addition of plants/plant extracts or plasma-treated water as nitrate sources and the direct treatment of meat products with plasma for nitrate generation. With regard to color and microbial safety of cured meat products, which are relevant to the consumers, promising results were also obtained with the alternative curing methods. Nonetheless, it is doubtful to what extent these methods are viable alternatives, as the curing chemicals themselves and not their origin are problematic for consumer health.

Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder

“…However, the residual nitrite content in naturally cured meat products is generally lower than that in traditionally cured products (Gabaza et al, 2013;Jeong et al, 2020a;Jeong et al, 2020b;Sebranek and Bacus, 2007;Yong et al, 2021), which could result in poor color stability, lipid oxidation, and microbiological safety during storage (Jackson et al, 2011;Jeong et al, 2020a;Lee et al, 2018;Siekmann et al, 2021). Therefore, it is important to consider alternative means to compensate for low residual nitrite levels in naturally cured meat products.…”

“…As an alternative for synthetic nitrite, the use of plant-based materials such as vegetable powders with high nitrate content and a nitrate-reducing starter culture can result in equivalent quality characteristics to products containing sodium nitrite ( Sebranek and Bacus, 2007 ). However, the residual nitrite content in naturally cured meat products is generally lower than that in traditionally cured products ( Gabaza et al., 2013 ; Jeong et al, 2020a ; Jeong et al, 2020b ; Sebranek and Bacus, 2007 ; Yong et al, 2021 ), which could result in poor color stability, lipid oxidation, and microbiological safety during storage ( Jackson et al, 2011 ; Jeong et al., 2020a ; Lee et al, 2018 ; Siekmann et al, 2021 ). Therefore, it is important to consider alternative means to compensate for low residual nitrite levels in naturally cured meat products.…”

Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing

“…Stuffing showed high water activity, affecting product perishability and demonstrating the need for food preservation techniques ( Table 4 ). In order to reduce microorganisms in meat and ensure food quality, an integrated approach (simultaneous application of several factors) is recommended [ 50 ]. Even though a set of factors acting on microorganisms (salt, sodium nitrite, whey, and ultrasound) was applied, all samples, after 5 days of storage, showed a w of 0.963–0.973.…”

Mapping Chemical Hazards in Animal Food Origin Product for Food Safety Teaching Materials

“…Nitrate and nitrite salts have traditionally been used as food additives for the curing process in meat preserved products (Siekmann et al, 2021). The use of nitrate salt and nitrite as preservatives as regulated in Perpu MenKes RI (2012), regarding Food Additives can be in the form of potassium nitrate (KNO3), sodium nitrate (NaNO3), potassium nitrite (KNO2) or sodium nitrite (NaNO2).…”