Composition and safety of cured meats in the USA

Cassens, R. G.

doi:10.1016/s0308-8146(97)00007-1

Cited by 106 publications

(67 citation statements)

References 20 publications

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“…Additionally, nitrite inhibited lipid oxidation, exerted antibacterial activity, and contributed to desirable fl avour of meat products (MARTIN, 2001). However, nitrite was suspected to have negative effects on consumer's health (CASSENS, 1997). Therefore, the objective of this part is to determine the effects of REO or RL on lipid and microbiological stability during storage at 4 °C for 30 days.…”

Section: Stability Of Sausagesmentioning

confidence: 99%

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Effect of rosemary leaves and essential oil on turkey sausage quality

Jridi¹,

Siala²,

Fakhfakh³

et al. 2015

Acta Alimentaria

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The purpose of this study was to evaluate the effect of rosemary essential oil (250-1000 ppm) or its leaves (0.5-2%) on the quality of turkey sausage. The addition of essential oil had no signifi cant effect on the sausage texture and colour parameters. A high rosemary leaves level resulted in an increase in sausage hardness and chewiness and a decrease in lightness (L*) with respect to the control sausage. Sensory evaluation indicated that rosemary essential oil and its leaves increased the taste and the aroma scores of turkey sausage depending on the concentration. The obtained results also showed that rosemary leaves (0.5%) were more effective than essential oil in reducing total plate counts, TBARS, K 232 , and K 270 values during chill storage, in comparison with the control product. This will contribute to reducing the use of chemical additives, which are badly perceived by consumers, while increasing the sensory properties of such products.

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Section: Stability Of Sausagesmentioning

confidence: 99%

“…However, several questions about the safety of these chemicals used for food preservation were raised. In fact, they were suspected to have negative effects on consumer's health (CASSENS, 1997). Thus, natural antioxidants have become highly demanded as alternatives to the chemical additives.…”

mentioning

confidence: 99%

Effect of rosemary leaves and essential oil on turkey sausage quality

Jridi¹,

Siala²,

Fakhfakh³

et al. 2015

Acta Alimentaria

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“…Nitrites are mainly used as a food preservative. Nitrite, and in some cases nitrate, are functional food ingredients that serve as effective antimicrobials to inhibit Clostridium botulinum and Listeria monocytogenes growth, impart a distinctive cure color to meat products, provide antioxidant properties to retard lipid oxidation and extend the shelf-life of these products (Cassens 1995, Cassens 1997, Cassens 1999). Nitrite combines with myoglobin to form nitrosohaemoglobin, which is responsible for characteristic red color in cured meat and hence sometimes used as meat preservative (Ignarro & et al 1993).…”

Section: Introductionmentioning

confidence: 99%

Development and validation of UV spectrophotometric method for simultaneous estimation of nitrate and nitrite in water, soil, drug and vegetable samples

Nemade¹,

Attarde²

2014

International Journal of Advanced Chemistry

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“…A utilização de nitrato de sódio nos produtos curados comporta-se como uma reserva repondo os níveis de nitrito de sódio, através da ação de bactérias redutoras prolongando a ação antioxidante dos sais (CASSENS, 1997a).…”

Section: Introductionunclassified

Níveis residuais de sais de cura e seu efeito antioxidante em jerked beef

et al. 2011

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ResumoCharque (CH) e Jerked beef (JB) são produtos cárneos salgados que diferenciam entre si pela utilização de sais de cura durante seu processamento. Amostras de CH (N=7) e JB (N=7) adquiridas aleatoriamente em supermercados da região de Londrina foram avaliadas quanto à concentração de nitrato e nitrito de sódio e a sua possível relação com a oxidação lipídica determinada segundo o número de TBARS. As amostras de JB apresentaram concentrações de nitrato entre 27,7 e 83,6 ppm e níveis máximos de 10,0 ppm para nitrito. A rancidez nas amostras de CH alcançou entre 1,03 a 1,78 mg de TBARS/ Kg do produto, enquanto no JB estes níveis foram de 0,23 a 1,38 mg TBARS/Kg de amostra. Os resultados demonstraram que as amostras de JB apresentaram concentrações de nitrito inferiores aos limites permitidos pela legislação e a presença dos sais de cura inibiu a oxidação lipídica em níveis até duas vezes menores que nas amostras de CH. AbstractCharqui meat (CH) and jerked beef (JB) are salted meat products basically differenciate from other by the absence and presence of curing salts, respectively. Seven Charqui meat and Jerked beef samples were obtained at random from Londrina region supermarkets and the possibility of curing salts to act as antioxidants was evaluated by quantitatively measurement of sodium nitrate and nitrite and their relationship its lipid oxidation. Sodium nitrate concentration varied from 27.7 to 83.6 ppm whereas sodium nitrite maximum value was 10.0 ppm in JB samples. The degree of lipid oxidation measured as TBARS in CH samples ranged from 1.03 to 1.78 mg of TBARS/Kg of sample whereas for JB this variation was from 0.23 to 1.38 mg of TBARS/Kg of sample. Our results demonstrated that JB samples presented lower concentration of sodium nitrite in relation to the limit allowed by the Brazilian legislation and the presence of sodium nitrate and nitrite inhibited notoriously the lipid oxidation in JB samples.

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Composition and safety of cured meats in the USA

Cited by 106 publications

References 20 publications

Effect of rosemary leaves and essential oil on turkey sausage quality

Effect of rosemary leaves and essential oil on turkey sausage quality

Development and validation of UV spectrophotometric method for simultaneous estimation of nitrate and nitrite in water, soil, drug and vegetable samples

Níveis residuais de sais de cura e seu efeito antioxidante em jerked beef

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