Reduction of Nitrite in Canned Pork through the Application of Black Currant ( L.) Leaves Extract.

Sodium nitrite is a multifunctional additive commonly used in the meat industry. However, this compound has carcinogenic potential, and its use should be limited. Therefore, in this study the possibility of reducing the amount of sodium(III) nitrite added to canned meat from 100 to 50 mg/kg, while enriching it with freeze-dried blackcurrant leaf extract, was analyzed.

Peptides as Potentially Anticarcinogenic Agent from Functional Canned Meat Product with Willow Extract.

The aim of the study was to demonstrate canned pork as a functional meat product due to the presence of potentially anti-cancer factors, e.g., (a) bioactive peptides with potential activity against cancer cells; (b) lowering the content of sodium nitrite and with willow herb extract.

Effect of willow herb ( L.) extract addition to canned meat with reduced amount of nitrite on the antioxidant and other activities of peptides.

The present study aimed to evaluate the effect of the addition of various amounts (50, 100, 150 and 1000 mg kg) of L. extracts on the biological activity of peptides in canned meat with reduced amount of sodium nitrite and their stability during 180 days of storage (4 °C). The initial peptide data were collected by LC/MS.

The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork.

The purpose of this study was to determine the possibility of reducing the amount of NaNO added to canned pork during 180 days of storage. In this study, three variants of canned pork were prepared by adding different amounts of sodium nitrite: N (100 mg/kg), NH (50 mg/kg), and NF (no nitrite). The antioxidant capacity, amount of secondary products of lipid oxidation, color intensity, and pH were analyzed after one, 60, 90, and 180 days of storage where sensory properties, water activity (a), selected pathogenic bacteria, nitrate and nitrite residues, -nitrosamines (NA), and cholesterol were analyzed after 1 and 180 days of storage.

Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients.

Nitrite is the most commonly applied curing agent in the meat industry, and is known to affect human health. Nitrites impart a better flavor, taste and aroma; preserve the red-pinkish color of the meat; and prevent the risk of bacterial contamination of the cured meat, especially from . Unfortunately, recent research has demonstrated some negative effects of this technique.

The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef.

Organic beef was dry fermented in sea salt (C) or acid whey (W). In order to test the effect of ultrasound, the W sample was subjected to sonication (U10) in an ultrasonic bath (10 min, 40 kHz, 480 W). The effect of sonication on fatty acid (FA) composition (%) and atherogenicity, thrombogenicity, hypocholesterolemic/hypercholesterolemic, peroxidistability indexes (AI, TI, h/H, and PI, respectively), thiobarbituric acid reactive substances (TBARS) value, and color parameters were investigated during ripening period (31, 62, and 93 days).