Stability of cured meat products low in nitrates and nitrites

The functions of nitrates and nitrites in cured meat products are many and very important (antimicrobial properties, formation and stabilization of color). These functions include the powerful antioxidant activity of nitrite and its derivatives. Decreasing the addition of nitrates and nitrites in general has great importance, but it is especially interesting in the case of organic products, where the legislation restricts the maximum amount of these additives that can be used. It is also important that the residual amounts of nitrates and nitrites present in the cured products that we consume are as low as possible. However, considering that these additives fulfill important technological roles in cured products, its reduction needs to be addressed in a way that no quality problems may arise due to an insufficient presence of these compounds throughout food shelf life.

 Projects:

“Quality and stability of cured organic production.”

This project studied a number of variables affecting the quality and stability of organic cured products:

– Nitrite and nitrate concentrations were added at lower amounts than the maximum concentrations allowed in organic meat products.

– We studied the possibility of replacing the nitrates and nitrites added as additives by alternative sources, such as vegetable concentrates rich in nitrates, which can be suitable for the production of organic products.

– We determined which cases may require the addition of starter cultures with high nitrate reductase activity (S. carnosus) to subsequently establish the ideal conditions for fermentation to reduce substantially the residual nitrites and nitrates contents in the product and simultaneously obtain a suitable cured meat product.

– We studied the effect of adding an extract rich in tocopherols on quality aspects of organic meats low in nitrates and nitrites, particularly on the color and degree of oxidation.

PhD Thesis:

Quality and stabilty of organic meat products. Núria Magrinyà Navarro. 2013

Project Leader:

Francesc Guardiola, PhD