Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork  Meat Products: A Major Challenge

Safa, Hassan; Portanguen, Stéphane; Mirade, Pierre‐Sylvain

doi:10.4236/fns.2017.84029

Cited by 7 publications

(8 citation statements)

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“…The quality of smoked pork products is influenced by many factors, of which the most important are the quality of the raw materials and the processing, which must be conducted appropriately (Jimenez-Colmenero et al, 2010). The content and quality of fat are determinants of the final sensory characteristics of ham, namely flavour, texture, juiciness and appearance (Safa et al, 2017). Today, producers tend to manufacture food products with increased nutritional value and all the necessary properties of functional foods.…”

Section: Introductionmentioning

confidence: 99%

Pig diet with bioactive compounds influences quality of meat and smoked ham

Stelmasiak¹,

Wyrwisz²,

Wierzbicka³

2019

SA J. An. Sci.

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The application of novel meat sources to the production of traditional smoked premium ham was evaluated. Various feeding strategies were designed for 90 Duroc x (Duroc x Landrace) pigs. The experiment was conducted to investigate the effects on the quality of meat and smoked ham when supplementing the diet of slaughter pigs with linseed oil and rapeseed oil and with the addition of vitamin E. Proximate composition, pH, texture and colour parameters of the quadriceps femoris muscles (raw pork and pork ham) were determined. The multivariate analysis of these traits demonstrated that the 3% addition of linseed oil to pigs' diet caused a decrease in the fat content in meat, and in higher meat tenderness and protein content. Diet supplementation with 3% linseed oil caused a significant increase in the technological yield of ham production (20.3%), but only in products with high fat content (8.30%). Data allowed the authors to conclude that diet supplementation with 3% linseed oil, coupled with 100 mg vitamin E, is the best form of supplementing a diet for fatteners that are reared in compliance with the rigorous principles of the pork quality system.

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Section: Introductionmentioning

confidence: 99%

Pig diet with bioactive compounds influences quality of meat and smoked ham

Stelmasiak¹,

Wyrwisz²,

Wierzbicka³

2019

SA J. An. Sci.

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“…Finally, it is well known that nitrite makes an important contribution to the flavor of meat products, even if the mechanism for this effect is not fully understood. Safa, Portanguen and Mirade [ 139 ] considered that, due to its inhibitory effect on lipid oxidation, nitrite delays the formation of carbonyl compounds, which are responsible for the rancid flavor. Moreover, Villaverde et al [ 140 ] concluded that nitrite induces a Strecker reaction and the formation of aroma-active aldehydes.…”

Section: Reducing the Harmful Componentsmentioning

confidence: 99%

Strategies to Improve Meat Products’ Quality

Ursachi

Perța-Crișan

Munteanu

2020

Foods

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Meat products represent an important component of the human diet, their consumption registering a global increase over the last few years. These foodstuffs constitute a good source of energy and some nutrients, such as essential amino acids, high biological value proteins, minerals like iron, zinc, selenium, manganese and B-complex vitamins, especially vitamin B12. On the other hand, nutritionists have associated high consumption of processed meat with an increased risk of several diseases. Researchers and processed meat producers are involved in finding methods to eliminate nutritional deficiencies and potentially toxic compounds, to obtain healthier products and at the same time with no affecting the sensorial quality and safety of the meat products. The present review aims to summarize the newest trends regarding the most important methods that can be applied to obtain high-quality products. Nutritional enrichment with natural bioactive plant compounds (antioxidants, dietary fibers) or probiotics, reduction of harmful components (salt, nitrate/nitrite, N-nitrosamines) and the use of alternative technologies (high-pressure processing, cold plasma, ultrasounds) are the most used current strategies to accomplish this aim.

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“…Nitrite salts such as potassium nitrite (KNO 2 , E249) and sodium nitrite (NaNO 2 , E250) are commonly used food preservatives. They are employed in the production of "cured" meat products such as dry-cured ham, as part of a salting mixture that typically also contains sodium chloride and nitrate salts such as sodium nitrate (NaNO 3 , E251) and potassium nitrate (KNO 3 , E252) [1]. The "curing" process gives meat products a longer shelf-life, as the salts cause a barrier effect that retards microbial spoilage due to the reduced water activity (a W ) that results [2].…”

Section: Introductionmentioning

confidence: 99%

A simple, azulene-based colorimetric probe for the detection of nitrite in water

Murfin

López-Alled

Sedgwick

et al. 2019

Front. Chem. Sci. Eng.

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We describe the synthesis and evaluation of an azulene-based chemodosimeter for nitrite. The probe was found to undergo two distinct color changes upon introduction of aqueous nitrite ion. A near-instant formation of a grey color provides a qualitative indication of the presence of nitrite, followed by the formation of a deepyellow/orange color, the endpoint from which quantitative data can be derived. The azulene probe exhibits 1:1 stoichiometry of reaction with nitrite in water, and is selective for nitrite over other anions. The azulene probe was applied to determine nitrite content in cured meat, and compared with the British Standard testing procedure (Griess test). The value obtained from the azulene-based probe agreed closely with the standard test. Our procedure only requires the preparation of one standard solution, instead of the three required for the standard Griess test.

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Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

Cited by 7 publications

References 123 publications

Pig diet with bioactive compounds influences quality of meat and smoked ham

Pig diet with bioactive compounds influences quality of meat and smoked ham

Strategies to Improve Meat Products’ Quality

A simple, azulene-based colorimetric probe for the detection of nitrite in water

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