Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing

• Published in: Food science of animal resources Vol. 41; no. 2; pp. 173 - 184
• Main Authors: Yong, Hae In, Kim, Tae-Kyung, Choi, Hee-Don, Jang, Hae Won, Jung, Samooel, Choi, Yun-Sang
• Format: Journal Article
• Language: Korean
• Published: 한국축산식품학회 31.03.2021; Korean Society for Food Science of Animal Resources
• Subjects: pre-converted nitrite; nitrite; clean label; technology; natural curing
• ISSN: 2636-0772; 2636-0780

Clean labeling is emerging as an important issue in the food industry, particularly for meat products that contain many food additives. Among synthetic additives, nitrite is the most important additive in the meat processing industry and is related to the development of cured color and flavor, inhibition of oxidation, and control of microbial growth in processed meat products. As an alternative to synthetic nitrite, preconverted nitrite from natural microorganisms has been investigated, and the applications of pre-converted nitrite have been reported. Natural nitrate sources mainly include fruits and vegetables with high nitrate content. Celery juice or powder form have been used widely in various studies. Many types of commercial starter cultures have been developed. S. carnosus is used as a critical nitrate reducing microorganism and lactic acid bacteria or other Staphylococcus species also were used. Pre-converted nitrite has also been compared with synthetic nitrite and studies have been aimed at improving utilization by exploiting the strengths (positive consumer attitude and decreased residual nitrite content) and limiting the weaknesses (remained carcinogenic risk) of pre-converted nitrite. Moreover, as concerns regarding the use of synthetic nitrites increased, research was conducted to meet consumer demands for the use of natural nitrite from raw materials. In this report, we review and discuss various studies in which synthetic nitrite was replaced with natural materials and evaluate pre-converted nitrite technology as a natural curing approach from a clean label perspective in the manufacturing of processed meat products.