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Nitrite reduction in cooked ham: an organoleptic and food safety concern?

Cooked meat products, particularly ham, are widely consumed, and reducing nitrite levels has become a priority due to health concerns and regulatory pressure. This study evaluated the microbiological safety, technological performance, physicochemical properties, and sensory attributes of whole cooked ham formulated with reduced nitrite (from 150 to 80 ppm) during shelf life. Microbiological analyses were conduc...

In vitro colonic fermentation of clean label ham formulations: gut microbiota m...

Consumer wishes for “clean label” products have prompted the rise of these products available in the market. With dietary choices directly influencing market trends, developing novel meat products with natural nitrate and nitrite alternatives is a sought-after premise. Cured meats like ham have been under scrutiny due to their potential harm to human health, having sodium nitrite been theorised to trigger dysbi...

The influence of salt reduction with encapsulated oleoresins on the quality of ...

Introduction: Mayonnaise, mustard, and ketchup are table sauces enjoyed worldwide, adding flavor and texture to many dishes. However, these products often contain high sodium content, which contributes to health issues such as high blood pressure and cardiovascular disease. To address these concerns, reducing salt content in the sauces has become a significant goal for both manufacturers and consumers. Objectiv...

Evaluating the effectiveness of four preservatives in enhancing the shelf life ...

Selection of promising clean-label antimicrobials for novel meat products

Lactic acid bacteria (LAB) play a significant role in the spoilage of meat products, contributing to textural and sensory changes. Understanding the susceptibility of these bacteria to natural antimicrobial agents is crucial for developing new effective preservation strategies. Minimum inhibitory concentration (MIC) assays provide valuable insights into the efficacy of specific compounds in inhibiting bacterial...

Study of the microbiological safety and effect on the human gut microbiota of n...

Clean labelling is a growing trend in the food sector. As customer awareness of the components used in day-to-day products improves, clean labelling emerges from the desire for better and more nutritious food items with a short, simple, and recognized ingredient list and little processing (1;2). The purpose of this study was to determine if natural sources of nitrate coupled with nitrate reductase-producing foo...

Clean labelling sodium nitrite at pilot scale: in-situ reduction of nitrate fro...

Growing health and environmental concerns have increased demand for all-natural products, with a focus on clean labelling. Sodium nitrite is the most widely used additive in the meat industry because it imparts the typical cured flavour and colour to meat products and, most importantly, their microbiological safety. However, due to health concerns, the European Commission is proposing revised regulations to red...

Salt reduction and temperature abuse implications on Listeria monocytogenes beh...

Reducing sodium in cured meats, like chourição, is essential to address health concerns related to excessive salt intake. However, reformulation presents challenges, as salt reduction may facilitate the growth of undesirable contaminants. n this study, the main objective was to evaluate the impact of a new formulation of reduced salt chourição on the survival of Listeria monocytogenes. For that, slices of tradi...

Evaluation of nitrite reduction on the microbial safety of cooked smoked pork c...

Aim: Nitrite is a preservative used worldwide, particularly in the meat industry, to guarantee certain organoleptic and microbiological properties of delicatessen meat products, acting as a hurdle to pathogenic bacteria and protecting against bacterial spoilage. Cooked smoked pork chouriço contains nitrite in its formulation, which raises some concerns regarding the consumer’s health, and therefore the European...

Impact of nitrite reduction on the technological evaluation of cooked porked ham