Abstract
Nitrite is the most commonly applied curing agent in the meat industry, and is known to affect human health. Nitrites impart a better flavor, taste and aroma; preserve the red-pinkish color of the meat; and prevent the risk of bacterial contamination of the cured meat, especially from Clostridium botulinum. Unfortunately, recent research has demonstrated some negative effects of this technique. Certain N-nitroso compounds have been shown to stimulate gastric cancer; therefore, most of the research groups are studying the effects of nitrates and nitrites. In this review, we discuss the various food sources of nitrites and nitrates and their current legal requirements for use in meat products. We also discuss the possible changes that might come up in the regulations, the concerns associated with nitrates and nitrites in meat products, and the use of plant-based nitrite and nitrate substitutes. All these topics will be considered with respect to ensuring a high level of microbiological protection, oxidative stability and acceptable sensory quality (color, taste and smell) in meat products.
Highlights
Nitrite and nitrate are important food additives in cured meat products
Due to the negative effect of nitrite on human health, it is important to reduce the amount of nitrite added to meat products
Plant extracts appear to be a suitable alternative for synthetic nitrite
Summary
Nitrite and nitrate are important food additives in cured meat products. These additives have been used since about 3000 BC—when salt naturally contaminated with nitrate was used—through to the 19th and 20th centuries—when curing mechanisms were discovered—up until the present day [1,2].Despite the advantages of nitrite application in the meat industry (pinkish-red color, and antioxidant and antimicrobial properties), it is harmful to human health. Nitrite and nitrate are important food additives in cured meat products. These additives have been used since about 3000 BC—when salt naturally contaminated with nitrate was used—through to the 19th and 20th centuries—when curing mechanisms were discovered—up until the present day [1,2]. The negative effects of nitrite as a meat additive were first recorded in the early 1950s and 1960s when N-nitroso compounds (NOCs) were initially discovered [2]. Certain regulations have restricted the amount of sodium nitrite used in the production of meat products. According to a report prepared by the Food Chain Evaluation Consortium [7], since 2016, depending on the product type and production process, nitrite has been reduced in various meat products
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