32 documents found, page 1 of 4

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...

Impact of salt reduction on lactic acid bacteria and total viable counts in cho...

Introduction: Salt has been used as a food additive and preservative in meat products for many centuries. As excessive sodium intake can lead to cardiovascular and cerebrovascular diseases, primary liver cancer, and atrial fibrillation, low-salt reformulations of traditional meat products have been developed. Nevertheless, while salt reduction may address the issue of excessive sodium intake, the effects of usi...

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...

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...

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

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...

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...

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

Impact of novel clean label ham formulations on the human gut microbiota

Introduction: The influence of diet on the human gut microbiota has been the subject of much debate, particularly in relation to innovative products that are still considered novel. Dietary habits have a fundamental impact on the human gut microbiota, which explains the variations observed between individuals and over the course of a lifetime. The aim of this study was to evaluate the effect of four clean label...

Evaluating the efficacy of four preservatives against pathogenic bacteria in me...

Meat products represent a large proportion of the human diet and can be included into the diet in a variety of ways. Recently, with changing consumer perceptions of sustainability, some food intolerances, and even animal welfare concerns, trends have emerged to reduce meat consumption. To achieve this, the industry has had to come up with vegan or vegetarian alternatives—meat analogues— “products that mimic mea...