Incubation of curing brines for the production of ready-to-eat, uncured, no-nitrite-or-nitrate-added, ground, cooked and sliced ham

Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus

“…Jiang et al (2011) also showed that Lactobacillus, Pseudomonas and B. thermosphacta were the predominant bacteria in tray-packaged pork meat during refrigeration. NaCl and nitrite are both important antimicrobial agents (Krause, Sebranek, Rust, & Mendonca, 2011;Sebranek, Jackson-Davis, Myers, & Lavieri, 2012), and they were proved to be effective in inhibiting many spoilage microflora, mainly Gram-negative bacteria, such as Escherichia coli and Shewanella putrefaciens (Gill & Holley, 2003). In addition, the outgrowth of many pathogenic bacteria, including Clostridium botulinum, could be suppressed by nitrite.…”

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

“…To shorten the product incubation time, some processors began to incubate the celery juice with culture before adding the mixture to the meat product (Krause, Sebranek, Rust, & Mendonca, 2011) and, consequently, suppliers of the celery concentrate began to provide this service by "pre-converting" the nitrate to nitrite. The resulting celery product eliminated the need for processors to include an incubation step in the product heat process and made the cooking-smoking treatment no different from that of a traditionally cured product of the same type.…”

Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: A potential solution for nitrite substitution in meat products

“…However, carcinogenic, teratogenic and mutagenic N-nitrosamines and secondary or tertiary amines may form from nitrite (Liu, Wu, & Tan, 2010;Zarringhalami, Sahari, & Hamidi-Esfehani, 2009). Therefore, substitutes for nitrite have been explored by the meat industry, mainly in order to maintain the colour characteristics of nitrite-cured meat products (Krause, Sebranek, Rust, & Mendonca, 2011;Møller, Jensen, Skibsted, & Knöchel, 2003). Natural or synthesised alternatives to nitrite have been developed.…”