Investigating uncured no nitrate or nitrite added processed meat products

Sindelar, Jeffrey J.

doi:10.31274/rtd-180816-218

Cited by 12 publications

(15 citation statements)

References 22 publications

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“…Nitrite salts inhibits the lipid oxidation that imparts a rancid flavor to meat [ 86 ] ( Table 2 ). Recent studies have found a considerable amount of carcinogenic by-products formed as a result of adding nitrite to meat leading to the reduction in its use for curing [ 87 ] opening a window for the use of organically cured meats, where nitrate of natural origin from vegetable sources are used [ 88 , 89 ]. Smoking has been used to improve the preservative effect of meat during curing but nowadays due to the flavor imparted to meat, smoking has developed consumer appeal.…”

Section: Processingmentioning

confidence: 99%

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Gómez

Janardhanan

Ibáñez

et al. 2020

Foods

134

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This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.

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Section: Processingmentioning

confidence: 99%

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Gómez

Janardhanan

Ibáñez

et al. 2020

Foods

134

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“…Reportedly, the average nitrate content in fresh Chinese cabbage was 1,438.5 mg/kg (Kang et al, 2016) or 1,740 mg/kg (Chung et al, 2003) depending on the study. Thus, the nitrate concentration can increase following the drying process and a sufficient amount of nitrate will be supplied to the cured products in powder form (Choi et al, 2020;Sindelar, 2006). Therefore, Chinese cabbage powder was expected to show potential as a new natural alternative for synthetic nitrite as it is not associated with allergens.…”

Section: Introductionmentioning

confidence: 99%

Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages

Jeong¹,

Bae²,

Yoon³

et al. 2020

Food Sci Anim Resour

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This study investigated the effects of Chinese cabbage powder as a natural replacement for sodium nitrite on the qualities of alternatively cured pork products. Chinese cabbages grown in Korea were collected and used for preparing hot air dried powder. Different levels of Chinese cabbage powder were added to pork products and evaluated by comparing these products to those with sodium nitrite or a commercially available celery juice powder. The experimental groups included control (100 ppm sodium nitrite added), treatment 1 (0.15% Chinese cabbage powder added), treatment 2 (0.25% Chinese cabbage powder added), treatment 3 (0.35% Chinese cabbage powder added), and treatment 4 (0.4% celery juice powder added). The cooking yields and pH values of treatments 1 to 3 were significantly lower (p<0.05) than the control. However, all of the alternatively cured products were redder (higher CIE a* values; p<0.05) than the control and this result was supported from higher nitrosyl hemochrome, total pigment, and curing efficiency. Furthermore, the inclusion of vegetable powders to these products resulted in considerably less residual nitrite content. However, Chinese cabbage powder (0.25% and 0.35%) was effective in producing alternatively cured meat products with a higher curing efficiency comparable to those of the traditionally cured control or the products with celery juice powder. Therefore, Chinese cabbage powder exhibited the efficacy for use as a natural replacer for alternatively cured meat products.

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“…Sebuah survei terhadap 56 produk daging tanpa kyuring komersial yang meliputi bakon, ham, sosis, bologna, braunschweiger, salami, sosis Polandia, sosis Andouille dan stik makanan ringan menunjukkan bahwa sebagian besar produk tersebut menunjukkan warna daging kyuring dan penampilan yang khas (Sindelar 2006). Ulasan pernyataan komposisi produk menunjukkan bahwa garam laut, konsentrat jus tebu, gula mentah atau gula turbinado, kultur starter asam laktat, rempah-rempah alami atau perisa alami dan jus seledri atau konsentrat jus seledri digunakan dalam banyak produk.…”

Section: Agen Kyuring Alamiunclassified

“…Penelitian terkini telah mendokumentasikan bahwa waktu adalah parameter kritis dalam pengembangan properti daging kyuring yang khas dari sumber alami nitrat. Sindelar (2006) melaporkan bahwa holding time/waktu inkubasi pada 38°C adalah lebih penting daripada jumlah nitrat alami yang ditambahkan untuk pengembangan properti daging kyuring pada frankfurters dan ham. Waktu tampaknya lebih kritis untuk sosis berdiameter kecil untuk mencapai suhu internal 38°C secara cepat daripada ham yang berdiameter besar di mana suhu internal meningkat menjadi 38°C lebih lambat.…”

Section: Agen Kyuring Alamiunclassified

The Use of Natural Curing on Beef Products

Saputro¹

2017

WARTAZOA

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Efforts to control meat spoilage, safety and palatability in the production of meat products become essential for humans. These control efforts should keep good quality of meat products at ambient temperature. Curing using NaNO2 is one of meat preservation techniques. However, the Indonesian Agency for National Standardization prohibits the use of sodium nitrite (NaNO2) in the organic food production process due to its negative effect on health and food safety. Therefore, substitutes of NaNO2 as natural curing agent and supported technologies have to be found. This article discusses the curing process using curing agents in the form of nitrate from natural resources and a starter culture for reducing nitrate to nitrite. The addition of accelerators in the form of reductant and acidulant from natural or organic resources is also required to enhance curing process. Natural curing processes of beef products have been proven to produce similar meat quality of sensory, physico-chemical, and microbiological characteristics with curing process using NaNO2.

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Investigating uncured no nitrate or nitrite added processed meat products

Cited by 12 publications

References 22 publications

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages

The Use of Natural Curing on Beef Products

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