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 …

Nitrates and nitrites, which are synthetic additives, are traditionally used as curing agents in
meat-based products. These synthetic additives are employed in the preparation of …

In this study, an active films of polyvinyl alcohol (PVA) films, incorporated with sodium nitrite
were developed, characterized and applied to pork stored for six days at 25° C. As for the …

This study investigated the effect of a 50% reduction in sodium nitrite and the addition of
nisin (200 mg/kg) and different concentrations (0, 0.5%, 0.75%, and 1%) of jabuticaba peel …

To clarify the relationship between microorganisms and physicochemical indicators of
Xuanwei ham. Six ham samples for the first, second and third year were selected …

The use of nitrite and nitrate in meat products has been questioned due to the generation of
N-nitroso compounds with carcinogenic effects. Thus, research has been focused on their …

Essential oils possessing antimicrobial characteristics have acquired considerable interest
as an alternative to chemical preservatives in food products. This research hypothesizes that …

Dietary exposure assessments have been performed for nitrites, phosphates, erythorbic
acid, and sodium erythorbate in processed meat in Poland. The exposure has been …

The aim of this study was to explore the potential of commercial lactic acid bacteria (LAB) as
probiotic starters in fermented sausages. We initially investigated the growth activity, acid …

Synthetic nitrites and nitrates are commonly used food additives that play an important role
in enhancing the sensory quality and consumer acceptability of cured meats. However …