Evaluation of Nonthermal Technologies to Reduce or Replace Nitrite in Meat Products

• Published in: Food technology and biotechnology Vol. 63; no. 1; pp. 94 - 108
• Main Authors: Andrade, Bruna Fernandes, Carmo, Lorrany Ramos do, Tanaka, Marcelo Stefani, Torres Filho, Robledo de Almeida, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes
• Format: Journal Article
• Language: English
• Published: Croatia Sveuciliste U Zagrebu 01.01.2025; University of Zagreb Faculty of Food Technology and Biotechnology
• Subjects: Antioxidants; Clostridium botulinum; Contamination; high pressure; irradiation; nitrosamines; Nitrosoamines; plasma; Reviews; Brazil; Clostridium botulinum; plasma; nitrosamines; high pressure; irradiation

Nitrite and nitrate salts are preservatives that act as antimicrobial (bacteriostatic and bactericidal activity) and antioxidant agents in the processing of meat products and confer sensory properties to meat (by creating and preserving colours and flavours). Nitrite is mainly used as a preservative...