Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products

Pulsed light and jabuticaba peel extract for nitrite reduction and quality enhancement in sliced mortadella

This study evaluated using pulsed light (PL) and jabuticaba peel extract (JPE) to control bacterial growth in sliced mortadella with reduced sodium nitrite content and assessed their impact on food quality. Three formulations were tested: 150 ppm nitrite (100 % of the allowed dosage, N100%), 75 ppm nitrite (N50%), and 75 ppm nitrite with 1 % JPE (N50% + JPE). The mortadella was cooked, sliced, treated with PL (5.28 J/cm2 fluence, 1046.9 W/cm2 irradiance), vacuum-packed, and stored at 4 °C for 30 days. N50% samples exhibited higher TBARS values (0.54 vs. 0.18 mg MDA/kg) and higher population counts of total mesophilic aerobic bacteria (TMAB, 8.38 vs. 7.1 Log CFU/g) and lactic acid bacteria (LAB) (8.21 vs. 6.17 Log CFU/g, respectively) than N100% after 30 days of storage. PL application reduced the TMAB and LAB by 1.4-1.55 Log CFU/g and 1.0-2.24 Log CFU/g for the N100% and N50% formulations (P < 0.05), respectively, but negatively affected pH and color, increasing lipid oxidation. JPE mitigated these defects, and combined JPE and PL presented an enhanced antimicrobial effect, with N50% + JPE + PL samples showing similar microbial counts to N100% over the storage. The combination of JPE and PL also significantly reduced nitrosamine levels, highlighting it as an effective strategy to improve the quality and safety of meat products.

Environmental exposure to perchlorate, nitrate, and thiocyanate in relation to biological aging in U.S. adults, a cross-sectional NHANES study

Background

Few studies have investigated the associations between perchlorate, nitrate, and thiocyanate (PNT) and biological aging. This study aimed to assess the association between PNT and biological aging among U.S. adults.

Methods

Utilizing multivariable linear regression and restricted cubic splines (RCS), we analyzed urinary PNT levels' impact on phenotypic age and biological age. Subgroup and sensitivity analyses were also conducted. Weighted Quantile Sum (WQS) and Bayesian Kernel Machine Regression (BKMR) models examined PNT mixtures.

Results

8,368 participants were analyzed. Mean phenotypic age was 43.05 ± 0.48 years, mean biological age was 47.08 ± 0.4 years. Multivariable linear regression showed significant negative associations between higher PNT levels and phenotypic age (perchlorate β = -0.6, 95% CI: -0.93 to -0.27; nitrate β = -0.81, 95% CI: -1.19 to -0.42; thiocyanate β = -0.56, 95% CI: -0.77 to -0.34) after covariates adjusted. RCS demonstrated negative nonlinear relationships between PNT exposure and phenotypic age (nonlinear p values: 0.002, <0.001, and <0.001), with stable results in sensitivity analyses. Nitrate exposure showed a significant negative association with biological age (β = -0.78, 95% CI: -1.13 to -0.44), indicating a consistent negative linear relationship observed through RCS and remaining stable across sensitivity analyses. WQS regression revealed a negative association between the mixture and phenotypic age in both positive and negative directions, with a significant negative association with biological age in the negative direction. BKMR analysis revealed a negative association between PNT mixtures and phenotypic age, with nitrate and thiocyanate identified as the primary predictors of phenotypic age. No association found between PNT mixture and biological age.

Conclusion

Individual or combined PNT are negatively associated with phenotypic age. High nitrate is associated with reduced biological age, showcasing consistent outcomes.

Salt reduction strategies for dry cured meat products: The use of KCl and microencapsulated spices and aromatic plant extracts

The World Health Organization set a goal of reducing salt intake by 30 % by 2025. This study investigates the impact of replacing 33 % NaCl with KCl and microencapsulated spices and aromatic plant extracts (ME) in a dry-cured meat sausage (CMS). Microbial, physico-chemical, and sensory analyses were conducted throughout processing and storage. Three batches of CMS were prepared with four formulations: Control (1.5 % NaCl), F1 (1 % NaCl, 0.5 % KCl), F2 (1 % NaCl, 0.5 % ME, 0.3 % KCl), and F3 (1 % NaCl, 0.5 % ME). The absence of Listeria monocytogenes was confirmed. The formulations did not affect the growth of lactic acid bacteria (7.8 log cfu/g), Enterococci (6.5 log cfu/g), and coagulase-negative staphylococci (5.6 log cfu/g). Biogenic amines increased significantly (P < 0.05) during storage, with cadaverine (from 166 to 456 mg/kg), tyramine (163 to 424 mg/kg) and putrescine (from 31.0 to 90.5 mg/kg), being the most abundant. All low sodium CMS had lower TBARS values (F1 = 0.59 mg MDA/kg, F2 = 0.56 mg MDA/kg and F3 = 0.47 mg MDA/kg) compared to control (0.78 mg MDA/kg). Colour parameters lightness (L*) and yellowness (b*) remained stable (P > 0.05) while sausages with KCl and/or ME were redder. CMS F1 was considered with the ideal saltiness by 54 % consumers, that is usually considered enough to launch the product in the market. The use of ME in CMS has potential but still requires optimization. The study demonstrates that a 33 % NaCl replacement with KCl is feasible without jeopardize the organoleptic characteristics or safety of CMS.

Using Celery Powder in a Semi-Dry Fermented Sausage 'Heat-Treated Sucuk': Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds

This study investigated the effect of using celery powder (CP) as source of pre-converted nitrite (treatments: A: 150 mg/kg NaNO2, B: 100 mg/kg NaNO2 + CP as 50 mg/kg NaNO2 equivalent, C: 50 mg/kg NaNO2 + CP as 100 mg/kg NaNO2 equivalent, D: CP as 150 mg/kg NaNO2 equivalent) on the physicochemical and microbiological properties in heat-treated sucuk (HTS), a kind of semi-dry fermented sausage. The influence of cooking time (CT) on the nitrosamine formation in HTS with and without CP was also determined. The results indicated that the use of CP increased the pH value and decreased the aw value. Micrococcus/Staphylococcus and residual nitrite were not affected by the use of CP. TBARS value varied from 0.78 to 0.90 mg MDA/kg. CP did not affect the abundance of hexanal in HTS, however, it increased the abundance of camphene. The results of PCA showed that treatments A, B, and C had similar volatile compound profiles. CP did not affect both N-nitrosodimethylamine and N-nitrosodiethylamine, but their levels increased as the CT increased. Increased CT also resulted in increased N-nitrosopiperidine (NPIP) in all treatments, but the cooking for 1 min did not cause a significant increase in treatments A, B, and C. CP leads to a significant increase in NPIP content, especially after 3 and 5 min of cooking in HTS.

From detection methods to risk prevention: Control of N-nitrosamines in foods and the role of natural bioactive compounds

Food processing unavoidably introduces various risky ingredients that threaten food safety. N-Nitrosamines (NAs) constitute a class of food contaminants, which are considered carcinogenic to humans. According to the compiled information, pretreatment methods based on solid-phase extraction (SPE) were widely used before the determination of volatile NAs in foods. The innovation of adsorbents and hybridization of other methods have been confirmed as the future trends of SPE-based pretreatment methods. Moreover, technologies based on liquid chromatography and gas chromatography were popularly applied for the detection of NAs. Recently, sensor-based methods have garnered increasing attention due to their efficiency and flexibility. More portable sensor-based technologies are recommended for on-site monitoring of NAs in the future. The application of artificial intelligence can facilitate data processing during high-throughput detection of NAs. Natural bioactive compounds have been confirmed to be effective in mitigating NAs in foods through antioxidation, scavenging precursors, and regulating microbial activities. Meanwhile, they exhibit strong protective activities against hepatic damage, pancreatic cancer, and other NA injuries. Further supplementation of data on the bioavailability of bioactives can be achieved through encapsulation and clinical trials. The utilization of bioinformatics tools rooted in various omics technologies is suggested for investigating novel mechanisms and finally broadening their applications in targeted therapies.

Effect of West Indian Bay Leaf (Pimenta racemosa) and Turmeric (Curcuma longa) Essential Oils on Preserving Raw Chicken Breasts

Research background

While the use of chemical preservatives in meat may appear to be tremendously advantageous, they have long been purported to increase the risk of incidence of certain types of cancers. Consequently, many people have opted for minimally processed alternatives. This consumer shift has placed substantial pressure on the food industry to implement more natural alternatives to these synthetic preservatives in the meat industry. Research on plant extracts as potential agents for food additives is increasing. The bioactive components present in West Indian bay leaf and turmeric essential oils have a promising potential for use as novel, green preservatives in the meat industry.

Experimental approach

Raw chicken breast samples (28 g) were each treated with different volumes (0.5, 1 and 1.5 mL) of the essential oil of West Indian bay leaf or turmeric or their mixture (1:1 to make up a final volume of 0.5, 1 and 1.5 mL). Physicochemical, microbiological and sensory evaluations were performed on the fresh and treated samples stored for 14 days at 4 °C.

Results and conclusions

The West Indian bay leaf oil had a higher extraction yield and total phenolic content, while the turmeric oil had a higher total flavonoid content. The most effective treatments, compared to the control, significantly (p<0.05) minimized the pH increase by 13.9 % (1.5 mL bay leaf oil), reduced texture loss by 44.8 % (1.5 mL oil mixture) and reduced protein loss by 98.9 % (1 mL bay leaf oil). Most treated samples had reduced microbial loads, with the turmeric oil showing the highest efficacy against lactic acid bacteria, yeasts and moulds. Treated samples had significantly higher (p<0.05) sensory scores than the control on the final day of storage, with the 1.5 mL oil mixture proving to be the most effective, as the storage life of the chicken breast sample was extended by 6 days.

Novelty and scientific contribution

This study has shown for the first time that the essential oil from turmeric and West Indian bay leaf can extend the shelf life of raw chicken breast and highlights the potential of the oil as natural preservative agents in lieu of synthetic alternatives.

The Nitrate-Nitrite-Nitric Oxide Pathway: Potential Role in Mitigating Oxidative Stress in Hypertensive Disorders of Pregnancy

Hypertensive diseases of pregnancy (HDPs) represent a global clinical challenge, affecting 5-10% of women and leading to complications for both maternal well-being and fetal development. At the heart of these complications is endothelial dysfunction, with oxidative stress emerging as a pivotal causative factor. The reduction in nitric oxide (NO) bioavailability is a vital indicator of this dysfunction, culminating in blood pressure dysregulation. In the therapeutic context, although antihypertensive medications are commonly used, they come with inherent concerns related to maternal-fetal safety, and a percentage of women do not respond to these therapies. Therefore, alternative strategies that directly address the pathophysiology of HDPs are required. This article focuses on the potential of the nitrate-nitrite-NO pathway, abundantly present in dark leafy greens and beetroot, as an alternative approach to treating HDPs. The objective of this review is to discuss the prospective antioxidant role of nitrate. We hope our discussion paves the way for using nitrate to improve endothelial dysfunction and control oxidative stress, offering a potential therapy for managing HDPs.

A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing

Cured meat products constitute one of the meat categories commonly consumed in Ireland and has been part of the Irish cuisine and diet for many years. Ham, gammon, and bacon are some of the products that involve curing as part of the traditional processing methods. Common among these products are high levels of salt and the addition of nitrites. These products undergo processing treatments to create variety, preserve shelf-life, and develop their unique quality and safety characteristics. However, consumers are becoming more conscious of the level of processing involved in these products, and the effects of some components and ingredients might be perceived as unhealthy. Meat product developers have been exploring ways to reduce the amount of ingredients such as salt, saturated fat, and chemical preservatives (e.g., nitrites), which are linked to health concerns. This is a challenging task as these ingredients play an important techno-functional role in the products' quality, safety, and identity. While innovative processing techniques are being introduced and progress has been made in reformulation and packaging technologies, much is still unknown, especially regarding the applicability of many of the proposed interventions to a wide range of meat products and their sustainability at the industrial scale.

Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk-Benefit?

The heating process is a crucial step that can lead to the formation of several harmful chemical compounds in red meat such as heterocyclic aromatic amines, N-Nitrosamines, polycyclic aromatic hydrocarbons and acrylamide. Meat has high nutritional value, providing essential amino acids, bioactive compounds and several important micronutrients which can also be affected by heating processes. This review aims to provide an updated overview of the effects of different heating processes on both the safety and nutritional parameters of cooked red meat. The most-used heating processes practices were taken into consideration in order to develop a risk-benefit scenario for each type of heating process and red meat.

White meat consumption and risk of cardiovascular disease and type 2 diabetes: a systematic review and meta-analysis

Objectives

The aim was to systematically review the associations among white meat consumption, cardiovascular diseases (CVD), and type 2 diabetes (T2D).

Methods

Databases MEDLINE, Embase, and Cochrane Central Register of Controlled Trials and Scopus were searched (15th October 2021) for randomized intervention trials (RCTs, ≥ 4 weeks of duration) and prospective cohort studies (≥12 month of follow-up) assessing the consumption of white meat as the intervention/exposure. Eligible outcomes for RCTs were cardiometabolic risk factors and for cohorts, fatal and non-fatal CVD and incident T2D. Risk of bias was estimated using the Cochrane's RoB2 and Risk of Bias for Nutrition Observational Studies. Meta-analysis was conducted in case of ≥3 relevant intervention studies or ≥5 cohort studies using random-effects models. The strength of evidence was evaluated using the World Cancer Research Fund's criteria.

Results

The literature search yielded 5,795 scientific articles, and after screening 43 full-text articles, 23 cohort studies and three intervention studies were included. All included intervention studies matched fat content of intervention and control diets, and none of them showed any significant effects on the selected outcomes of white meat when compared to red meat. Findings from the cohort studies generally did not support any associations between white meat intake and outcomes. Meta-analyses were conducted for CVD mortality (RR: 0.95, 95% CI: 0.87-1.02, P = 0.23, I2 = 25%) and T2D incidence (RR: 0.98, 95% CI: 0.87-1.11, P = 0.81, I2 = 82%).

Conclusion

The currently available evidence does not indicate a role, beneficial or detrimental, of white meat consumption for CVD and T2D. Future studies investigating potentially different health effects of processed versus unprocessed white meat and substitution of red meat with white meat are warranted.Registration: Prospero registration CRD42022295915.

Effects of sodium nitrite reduction, removal or replacement on cured and cooked meat for microbiological growth, food safety, colon ecosystem, and colorectal carcinogenesis in Fischer 344 rats

Epidemiological and experimental evidence indicated that processed meat consumption is associated with colorectal cancer risks. Several studies suggest the involvement of nitrite or nitrate additives via N-nitroso-compound formation (NOCs). Compared to the reference level (120 mg/kg of ham), sodium nitrite removal and reduction (90 mg/kg) similarly decreased preneoplastic lesions in F344 rats, but only reduction had an inhibitory effect on Listeria monocytogenes growth comparable to that obtained using the reference nitrite level and an effective lipid peroxidation control. Among the three nitrite salt alternatives tested, none of them led to a significant gain when compared to the reference level: vegetable stock, due to nitrate presence, was very similar to this reference nitrite level, yeast extract induced a strong luminal peroxidation and no decrease in preneoplastic lesions in rats despite the absence of NOCs, and polyphenol rich extract induced the clearest downward trend on preneoplastic lesions in rats but the concomitant presence of nitrosyl iron in feces. Except the vegetable stock, other alternatives were less efficient than sodium nitrite in reducing L. monocytogenes growth.

Research Progress of Nitrite Metabolism in Fermented Meat Products

Nitrite is a common color and flavor enhancer in fermented meat products, but its secondary amines may transfer to the carcinogen N-nitrosamines. This review focuses on the sources, degradation, limitations, and alteration techniques of nitrite. The transition among NO3− and NO2−, NH4+, and N2 constitutes the balance of nitrogen. Exogenous addition is the most common source of nitrite in fermented meat products, but it can also be produced by contamination and endogenous microbial synthesis. While nitrite is degraded by acids, enzymes, and other metabolites produced by lactic acid bacteria (LAB), four nitrite reductase enzymes play a leading role. At a deeper level, nitrite metabolism is primarily regulated by the genes found in these bacteria. By incorporating antioxidants, chromogenic agents, bacteriostats, LAB, or non-thermal plasma sterilization, the amount of nitrite supplied can be decreased, or even eliminated. Finally, the aim of producing low-nitrite fermented meat products is expected to be achieved.

Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products

Meat and meat products consumer behaviour is becoming less predictable. The objective of this review was to determine the attributes associated with the consumer's perception of quality and identify factors influencing the perception and consequent attitude. In conclusion, the findings showed that factors impacting nutritional quality, chemical and biological hazards, animal welfare, beliefs, and fraud could affect consumers' perception of how safe meat products are. Consumers positively perceive sensory attributes and recognize meat's nutritional value, still concerned with fat. Animal welfare and environmental impact have become significant drivers of consumer perception. The presence of chemical additives is a severe concern. Information received by consumers through media strongly influences perception and behaviour. The negative stigmatization of meat and meat products and beliefs often not scientifically-based shapes consumer perception. Their sensory impact and price frame the acceptance of animal production or processing modifications.

Natural alternatives for processed meat: Legislation, markets, consumers, opportunities and challenges

Consumers' interest in food with less and/or free from synthetic additives has increased considerably in recent years. In this context, researchers and industries have concentrated efforts on developing alternatives to these compounds. Replacing synthetic additives in meat products is a challenge, given their importance for sensory characteristics and food safety. Complementary technologies combined with the replacement and/or reduction of synthetic additives (hurdle technologies) has been studied focusing on the protection and extension of the shelf life of meat products. This review reports alternatives for replacing and/or reducing the use of synthetic additives in meat derivatives, aiming at the development of more natural and simpler meat products, familiar to consumers and considered clean labels.

Functional and Clean Label Dry Fermented Meat Products: Phytochemicals, Bioactive Peptides, and Conjugated Linoleic Acid

Consumer demand for specific dietary and nutritional characteristics in their foods has risen in recent years. This trend in consumer preference has resulted in a strong emphasis in the meat industry and scientific research on activities aimed at improving the nutritional value of fermented meat products. These types of meat products are valued by modern consumers due to their nutritional value resulting, among others, from the method of production. One of the major focuses of the current innovations includes the incorporation of bioactive compounds from plant-based food, in relation to the replacement of additives that may raise concerns among consumers (mainly nitrate and nitrite) as well as the modification of processing conditions in order to increase the content of bioactive compounds. Many efforts have been focused on reducing or eliminating the presence of additives, such as curing agents (nitrite or nitrate) in accordance with the idea of “clean label”. The enrichment of fermented meat products in compounds from the plant kingdom can also be framed in the overall strategies of functional meat products design, so that the meat products may be used as the vehicle to deliver bioactive compounds that may exert benefits to the consumer.

Beetroot as a novel ingredient for its versatile food applications

Beta vulgaris, also known as Beetroot, is a member of a family of Chenopodiaceae and is widely used as a natural food colorant. It gets its distinctive color due to nitrogen-containing water-soluble pigments betalains. Beetroot is an exquisite cradle of nutrients, including proteins, sucrose, carbohydrates, vitamins (B complex and vitamin C), minerals, fiber. They also contain an appreciable amount of phenolic compounds and antioxidants such as coumarins, carotenoids, sesquiterpenoids, triterpenes, flavonoids (astragalin, tiliroside, rhamnocitrin, kaempferol, rhamnetin). Recent studies evidenced that beetroot consumption had favorable physiological benefits, leading to improved cardiovascular diseases, hypertension, diabetes, cancer, hepatic steatosis, liver damage, etc. This review gives insights into developing beetroot as a potential and novel ingredient for versatile food applications and the latest research conducted worldwide. The phytochemical diversity of beetroot makes them potential sources of nutraceutical compounds from which functional foods can be obtained. The article aimed to comprehensively collate some of the vital information published on beetroot incurred in the agri-food sector and a comprehensive review detailing the potentiality of tapping bioactive compounds in the entire agriculture-based food sector.

Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins

Cured pork loins are valued products due to their particular sensory characteristics. These products are usually prepared with nitrite to guarantee adequate color and pathogen control. The use of nitrite in meat products has been criticized due to its potential contribution to carcinogenic N-nitroso-compound formation. The present work aimed to evaluate the effect of eliminating nitrite from the manufacturing of cured loins made with wine- and water-based marinades on the color evaluation of consumers and on the behavior of Clostridium sporogenes, Listeria monocytogenes, and Salmonella. The use of nitrite in processing cured loins resulted in a color considered adequate by more than 50% of the consumers. When nitrite was not used, the color was described mainly as weak. The hedonic evaluation of cured loins did not reflect the color evaluation. The samples with a weak and an adequate color had similar hedonic evaluations. The present work did not allow us to infer the potential interest in injecting S. xylosus into meat to prepare cured loins. The use of nitrite did not affect the survival of Cl. sporogenes, L. monocytogenes, or Salmonella. The reduction in the aw was the primary determinant influencing pathogen survival. The production of nitrite-free cured loins seems possible once the control of pathogens can be achieved. However, the product will have a weaker color. Consumers appreciate sensory aspects other than color, which, combined with the positive impact of the “additive-free” claim, can support the possibility of producing cured loins without nitrite.

Recent advances in the development of healthier meat products

Meat products are an excellent source of high biological value proteins, in addition to the high content of minerals, vitamins, and bioactive compounds. However, meat products contain compounds that can cause a variety of adverse health effects and pose a serious health threat to humans. In this sense, this chapter will address recent strategies to assist in the development of healthier meat products. The main advances about the reduction of sodium and animal fat in meat products will be presented. In addition, strategies to make the lipid profile of meat products more nutritionally advantageous for human health will also be discussed. Finally, the reduction of substances of safety concern in meat products will be addressed, including phosphates, nitrites, polycyclic aromatic hydrocarbons, heterocyclic aromatic amines, as well as products from lipid and protein oxidation.