Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages

Beyond celery and starter culture: Advances in natural/organic curing processes in the United States

“…Ascorbic acid or ascorbate also serves as a reducing agent to help maintain cured color during product storage. Using a natural source of ascorbic acid from cherry powder has been observed to result in greater nitrite depletion from naturally cured sausages but relatively little other changes in the product compared with those without the cherry powder (Terns, Milkowski, Rankin, & Sindelar, 2011). Acerola (also known as Barbados cherry and West Indian cherry) is recognized for a particularly high ascorbic acid content of 4-5% and includes several phenols and polyphenols that make extracts and powders of this fruit strong antioxidants as well (Mezadri, Villaño, Fernández-Pachón, García-Parilla, & Troncoso, 2008;Rufino et al, 2010).…”

Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth

“…Producers using sodium or potassium lactate, from a natural source, and up to 2% level for flavoring, must petition the USDA for approval on a case-by-case basis for use in natural products (USDA, 2005). One brand included cherry powder, a source of natural ascorbic acid, which has been shown to decrease residual nitrite (Terns, Milkowski, Rankin, & Sindelar, 2011). Both traditionally cured controls contained sodium nitrite, sodium diacetate, sodium or potassium lactate, sodium phosphates, and ascorbic acid (although sodium ascorbate or erythorbate are more commonly used in the industry).…”

Process-driven bacterial community dynamics are key to cured meat colour formation by coagulase-negative staphylococci via nitrate reductase or nitric oxide synthase activities

“…In view of clean label development, natural strategies have been proposed as alternatives. They are usually based on the use of nitrate-containing plant material, such as celery powder (Terns et al, 2011), which is of course a pseudosolution. Other approaches are based on the substitution of the effects of curing agents by other biological substances, as for the use of antimicrobial cherry powder , rosemary extract as a colour-stabilizing antioxidant , or natural colourants such as curcumin, paprika, β-carotene, cochineal, and tomato (Bázan-Lugo et al, 2012).…”