Skip to main content
SpringerLink
Log in
Book cover

Ingredients in Meat Products pp 379–405Cite as

Alternative Curing Systems

  • Chapter

This is a preview of subscription content, log in via an institution.

Chapter
USD   29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD   84.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD   119.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD   109.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Learn about institutional subscriptions

References

  • Abuharfeil, N., Sarsour, E., & Hassuneh, M. (2001). The effect of sodium nitrite on some parameters of the immune system. Food Chemistry and Toxicology 39, 119–124.

    Article  CAS  Google Scholar 

  • Ahn, J. Y., Jo, C., Kim, J. H., Chung, Y. J., Lee, C. H., & Byun, M. W. (2002). Monitoring of nitrite and N-nitrosamine levels in irradiated pork sausage. Journal of Food Protection 65, 1493–1497.

    CAS  Google Scholar 

  • Ahn, H. J., Kim, J. H., Jo, C., Lee, C. H., & Byun, M. W. (2002). Reduction of carcinogenic n-nitrosamines and residual nitrite in model system sausage by irradiation. Journal of Food Science 67, 1370–1373.

    Article  CAS  Google Scholar 

  • American Meat Institute. (2003). Questions and answers: sodium nitrite use and safety(AMI Fact Sheet). Washington, DC: Author

    Google Scholar 

  • Archer, D. L. (2002). Evidence that ingested nitrate and nitrite are beneficial to health. Journal of Food Protection 65, 872–875.

    CAS  Google Scholar 

  • Bauermann, J. F. (1979). Processing of poultry products with and without sodium nitrite. Food Technology 33(7), 42–43.

    Google Scholar 

  • Bayne, H. G., & Michener, H. D. (1975). Growth of Staphylococcusand Salmonellaon frankfurters with and without sodium nitrite. Applied Microbiology 30, 844–849.

    CAS  Google Scholar 

  • Bednar, C., & Kies, C. (1994). Nitrate and vitamin C from fruits and vegetables: Impact of intake variations on nitrate and nitrite excretions of humans. Plant Foods for Human Nutrition 45, 71–80.

    Article  CAS  Google Scholar 

  • Brown, C. L., Hedrick, H. B., & Bailey, M. E. (1974). Characteristics of cured ham as influenced by levels of sodium nitrite and sodium ascorbate. Journal of Food Science 39, 977–979.

    Article  CAS  Google Scholar 

  • Buchanan, R. L., & Solberg, M. (1972). Interaction of sodium nitrate, oxygen and pH on growth of Staphylococcus aureus Journal of Food Science 37, 81–85.

    Article  CAS  Google Scholar 

  • Cassens, R. G. (1990). Nitrite-cured meat. Trumbull, CT: Food & Nutrition Press.

    Google Scholar 

  • Cassens, R. G. (1995). Use of sodium nitrite in cured meats today. Food Technology 49(7), 72–80, 115.

    CAS  Google Scholar 

  • Cassens, R. G. (1997a). Residual nitrite in cured meat. Food Technology 51(2), 53–55.

    Google Scholar 

  • Cassens, R. G. (1997b). Composition and safety of cured meats in the USA. Food Chemistry 59, 561–566.

    Article  CAS  Google Scholar 

  • Cassens, R. G., Greaser, M. L., & Lee, M. (1979). Reactions of nitrite in meat. Food Technology 33(7), 46–57.

    CAS  Google Scholar 

  • Cerveny, J. G. (1980). Effects of changes in the production and marketing of cured meats on the risk of botulism. Food Technology 34(5), 240–243.

    Google Scholar 

  • Chang, M. H., & Chen, T. C. (1998). “Hotness” stability of chicken hot-wing products as affected by preparation methods and storage. Poultry Science 77, 627–631.

    CAS  Google Scholar 

  • Cho, I. C., & Bratzler, L. J. (1970). Effect of sodium nitrite on flavor of cured pork. Journal of Food Science 35, 668–670.

    Article  CAS  Google Scholar 

  • Chung, J. C., Chou, S. S., & Hwant, D. F. (2004). Changes in nitrate and nitrite content of four vegetables during storage at refrigerated and ambient temperatures. Food Additives and Contaminants 21, 317–322.

    Article  CAS  Google Scholar 

  • Cieslik, E., & Sikora, E. (1998). Correlation between the levels of nitrates and nitrites and the contents of potassium, calcium and magnesium in potato tubers. Food Chemistry 63, 525–528.

    Article  CAS  Google Scholar 

  • Code of Federal Regulations. (2007a). Interpretation and statement of labeling policy for cured products; special labeling requirements concerning nitrate and nitrite. 9 C.F.R.§317.17.Washington, DC: U.S. Government Printing Office.

    Google Scholar 

  • Code of Federal Regulations. (2007b). Products and nitrates and nitrites. 9 C.F.R.§319.2Washington, DC: U.S. Government Printing Office.

    Google Scholar 

  • De Giusti, M., & De Vito, E. (1992). Inactivation of Yersinia entercoliticaby nitrite and nitrate in food. Food Additives and Contaminants 9, 405–408.

    Google Scholar 

  • Dethmers, A. E., & Rock, H. (1975). Effect of added sodium nitrite and sodium nitrate on sensory quality and nitrosamine formation in thuringer sausage. Journal of Food Science 40, 491–495.

    Article  CAS  Google Scholar 

  • Eakes, B. D., & Blumer, T. N. (1975). Effect of variouslevels of potassium nitrate and sodium nitrite on color and flavor of cured loins and country-style hams. Journal of Food Science 40, 977–980.

    Article  CAS  Google Scholar 

  • Eichholzer, M., & Gutzwiller, F. (1998). Dietary nitrates, nitrites, and N-nitroso compounds and cancer risk: A review of the epidemiologic evidence. Nutrition Reviews 56, 95–105.

    Article  CAS  Google Scholar 

  • Erduran, S., & Hotchkiss, J. H. (1995). Nitrite effects on formation of volatile oxidation products from triolein. Journal of Food Science 60, 946–948.

    Article  CAS  Google Scholar 

  • Fiddler, W.,Pensabene,J.W., Gates,R.A.,Hale, M.,&Jahncke,M.(1992).N-nitrosodimethylamine formation in cooked frankfurters containing Alaska pollock (theragra chalcogramma) mince and surimi. Journal of Food Science 57, 569–571, 595.

    Article  CAS  Google Scholar 

  • Froehlich, D. A., Gullett, E. A., & Usborne, W. R. (1983). Effect of nitrite and salt on the color, flavor and overall acceptability of ham. Journal of Food Science 48, 152–154, 171.

    Article  Google Scholar 

  • Fujihara, S., Kasuga, A., & Aoyagi, Y. (2001). Nitrogen-to-protein conversion factors for common vegetables in Japan. Journal of Food Science 66, 412–415.

    Article  CAS  Google Scholar 

  • García Roché, M. O., García, A., & Torres, O. (1987). Estimation of the daily intake of nitrates and nitrites which may be consumed by students 12–17 years old in secondary schools in the City of Havana. Nahrung 31, 217–220.

    Article  Google Scholar 

  • Gray, J. I., Macdonald, B., Pearson, A. M., & Morton, I. D. (1981). Role of nitrite in cured meat flavor: A review. Journal of Food Protection 44, 302–312.

    CAS  Google Scholar 

  • Hardisson, A., González Padrón, A., Frías, I., & Reguera, J. I. (1996). The evaluation of the content of nitrates and nitrites in food products for infants. Journal of Food Composition and Analysis 9, 13–17.

    Article  CAS  Google Scholar 

  • Huhtanen, C. N. (1983). Antibotulinal activity of methyl and ethyl fumarates in comminuted nitrite-free bacon. Journal of Food Science 48, 1574–1575.

    Article  CAS  Google Scholar 

  • Huhtanen, C. N., & Feinberg, J. (1980). Sorbic acid inhibition of clostridium botulinum in nitrite-free poultry frankfurters. Journal of Food Science 45, 453–457.

    Article  CAS  Google Scholar 

  • Huhtanen, C. N., Talley, F. B., Feinberg, J., & Phillips, J. G. (1981). Flavor and antibotulinal evaluation of sorbic acid-containing bacon. Journal of Food Science 46, 1796–1800.

    Article  CAS  Google Scholar 

  • Huhtanen, C. N., Feinberg, J. I., Trenchard, H., & Phillips, J. G. (1983). Acid enhancement of clostridium botulinuminhibition in ham and bacon prepared with potassium sorbate and sorbic acid. Journal of Food Protection 46, 807–810.

    CAS  Google Scholar 

  • Huhtanen, C. N., Trenchard, H., & Milness-McCaffrey, L. (1985). Inhibition of Clostridium botu-linumin comminuted bacon by short-chain alkynoic and alkenoic acids and esters. Journal of Food Protection 48, 570–573.

    CAS  Google Scholar 

  • Hustad, G. O., Cerveny, J. H., Trenk, H., Deibel, R. H., Kautter, D. A., Fazio, T., Johnston, R. W., & Kolari, O. E. (1973). Effect of sodium nitrite and sodium nitrate on botulinal toxin production and nitrosamine formation in wieners. Applied Microbiology 26, 22–26.

    CAS  Google Scholar 

  • Ivey, F. J., Shaver, K. J., Christiansen, L. N., & Tompkin, R. B. (1978). Effect of potassium sorbate on toxinogenesis by Clostridium botulinumin bacon. Journal of Food Protection 41, 621–625.

    CAS  Google Scholar 

  • Jay, J. M. (2000). Modern food microbiology(6th ed.). Gaithersburg, MD: Aspen Publishers.

    Google Scholar 

  • Judge, M. D., & Cioch, J. J. (1979). Palatability of prerigor and mechanically processed nitrite-free hams. Journal of Food Science 44, 1775–1777.

    Article  CAS  Google Scholar 

  • Knight, T. M., Forman, D., Al-Dabbagh, S. A., & Doll, R. (1987). Estimation of dietary intake of nitrate and nitrite in Great Britain. Food Chemistry and Toxicology 25, 277–285.

    Article  CAS  Google Scholar 

  • L ö venklev, M., Artin, I., Hagberg, O., Borch, E., Holst, E., & R å dst ö m, P. (2004). Quantitative interaction effects of carbon dioxide, sodium chloride, and sodium nitrite on neurotoxin gene expression in nonproteolytic clostridium botulinum type B. Applied and Environmental Microbiology 70, 2928–2934.

    Article  Google Scholar 

  • Maekawa, A., Ogiu, T., Onodera, H., Furuta, K., Matsuoka, C., Ohno, Y., & Odashima, S. (1982). Carcinogenicity studies of sodium nitrite and sodium nitrate in F-344 Rats. Food Chemistry and Toxicology 20, 25–33.

    Article  CAS  Google Scholar 

  • Miller, A. J., Call, J. E., & Whiting, R. C. (1993). Comparison of organic salts for Clostridium botulinumcontrol in uncured turkey product. Journal of Food Protection 56, 958–962.

    CAS  Google Scholar 

  • Morita, H., Niu, J., Sakata, R., & Nagata, Y. (1996). Red pigment of parma ham and bacterial influence on its formation. Journal of Food Science 61, 1021–1023.

    Article  CAS  Google Scholar 

  • Morita, H., Sakata, R., & Nagata, Y. (1998). Nitric oxide complex of iron (III) myoglobin converted from metmyoglobin by Staphylococcus xylosus Journal of Food Science 63, 352–355.

    Article  CAS  Google Scholar 

  • National Academy of Sciences. (1981). The health effects of nitrate, nitrite, and N-nitroso compounds. Washington, DC: National Academies Press.

    Google Scholar 

  • National Academy of Sciences. (1982). Alternatives to the current use of nitrite in foodsWashington, DC: National Academies Press.

    Google Scholar 

  • Nelson, K. A., Busta, F. F., Sofos, J. N., & Wagner, M. K. (1983). Effect of polyphosphates in combination with nitrite-sorbate or sorbate on Clostridium botulinumgrowth and toxin production in chicken frankfurter emulsions. Journal of Food Protection 46, 846–850.

    CAS  Google Scholar 

  • Nitrite Safety Council. (1980). A survey of nitrosamines in sausages and dry-cured meat products. Food Technology 34(7), 45–53, 103.

    Google Scholar 

  • Noel, P., Briand, E., & Dumont, J. P. (1990). Role of nitrite in flavour development in uncooked cured meat products: Sensory assessment. Meat Science 28, 1–8.

    Article  CAS  Google Scholar 

  • O'Boyle, A. R., Rubin, L. J., Diosady, L. L., Aladin-Kassam, N., Comer, F., & Brightwell, W. (1990). A nitrite-free curing system and its application to the production of wieners. Food Technology 44(5), 88, 90–91, 93, 95–96, 98, 100–104.

    Google Scholar 

  • O'Boyle, A. R., Aladin-Kassam, N., Rubin, L. J., & Diosady, L. L. (1992). Encapsulated cured-meat pigment and its application in nitrite-free ham. Journal of Food Science 57, 807–812.

    Article  Google Scholar 

  • Olesen, P. T., Meyer, A. S., & Stahnke, L. H. (2004). Generation of flavour compounds in fermented sausages — the influence of curing ingredients, Staphylococcusstarter culture and ripening time. Meat Science 66, 675–687.

    Article  CAS  Google Scholar 

  • Pearson, A. M., & Tauber, F. W. (1984). Processed meats(2nd ed.) New York: Van Nostrand Reinhold.

    Google Scholar 

  • Pierson, M. D., & Smooth, L. A. (1982). Nitrite, nitrite alternatives, and the control of Clostridium botulinumin cured meats. CRC Critical Reviews in Food Science and Nutrition 17, 141–187.

    Article  CAS  Google Scholar 

  • Ramarathnam, N. (1998). The flavour of cured meat. In F. Shaidi (Ed.), Flavor of meat, meat products and seafoods(2nd ed.). London: Blackie Academic & Professional. pp. 290–319.

    Google Scholar 

  • Ramarathnam, N., Rubin, L. J., & Diosady, L. L. (1991a). Studies on meat flavor. 1. Qualitative and quantitative differences in uncured and cured pork. Journal of Agriculture and Food Chemistry 39, 344–350.

    Article  CAS  Google Scholar 

  • Ramarathnam, N., Rubin, L. J., & Diosady, L. L. (1991b). Studies on meat flavor. 2. A quantitative investigation of the volatile carbonyls and hydrocarbons in uncured and cured beef and chicken. Journal of Agriculture and Food Chemistry 39, 1839–1847.

    Article  CAS  Google Scholar 

  • Ramarathnam, N., Rubin, L. J., & Diosady, L. L. (1993a). Studies on meat flavor. 3. A novel method for trapping volatile components from uncured and cured pork. Journal of Agriculture and Food Chemistry 41, 933–938.

    Article  CAS  Google Scholar 

  • Ramarathnam, N., Rubin, L. J., & Diosady, L. L. (1993b). Studies on meat flavor. 4. Fractionation, characterization, and quantitation of volatiles from uncured and cured beef and chicken. Journal of Agriculture and Food Chemistry 41, 939–945.

    Article  CAS  Google Scholar 

  • Resurreccion, A. V. A. (2003). Sensory aspects of consumer choices for meat and meat products. Meat Science 66, 11–20.

    Article  Google Scholar 

  • Roberts, T. A. (1975). The microbial role of nitrite and nitrate. Journal of Science of Food and Agriculture 26, 1755–1760.

    Article  CAS  Google Scholar 

  • Roberts, T. A., & Gibson, A. M. (1986). Chemical methods for controlling Clostridium botulinumin processed meats. Food Technology 40(4), 163–171, 176.

    CAS  Google Scholar 

  • Rywotycki, R. (2002). The effect of selected functional additives and heat treatment on nitro-samine content in pasteurized pork ham. Meat Science 60, 335–339.

    Article  CAS  Google Scholar 

  • Santamaría, P., Elia, A., Serio, F., & Todazo, E. (1999). A survey of nitrate and oxalate content in fresh vegetables. Journal of the Science of Food and Agriculture 79, 1882–1888.

    Article  Google Scholar 

  • Sebranek, J. G. (1979). Advances in the technology of nitrite use and consideration of alternatives. Food Technology 33(7), 58–62, 93.

    Google Scholar 

  • Shahidi, F. (1988). Stabilization of meat lipids with nitrite-free curing mixtures. Meat Science 22, 73–80.

    Article  CAS  Google Scholar 

  • Shahidi, F., & Hong, C. (1991). Evaluation of malonaldehyde as a marker of oxidative rancidity in meat products. Journal of Food Biochemistry 15, 97–105.

    Article  CAS  Google Scholar 

  • Shahidi, F., & Pegg, R. B. (1990). Colour characteristics of cooked cured-meat pigment and its application to meat. Food Chemistry 38, 61–68.

    Article  CAS  Google Scholar 

  • Shahidi, F., & Pegg, R. B. (1991). Novel synthesis of cooked cured-meat pigment. Journal of Food Science 56, 1205–1208.

    Article  CAS  Google Scholar 

  • Shahidi, F., & Pegg, R. B. (1992). Nitrite-free meat curing systems: Update and review. Food Chemistry 43, 185–191.

    Article  CAS  Google Scholar 

  • Shahidi, F., & Pegg, R. B. (1994). Absence of volatile Nnitrosamines in cooked nitrite-free cured muscle foods. Meat Science 37, 327–336.

    Article  CAS  Google Scholar 

  • Shahidi, F., Rubin, L. J., Diosady, L. L., & Wood, D. F. (1985). Preparation of the cooked cured-meat pigment, dinitrosyl ferrohemochrome, from hemin and nitric oxide. Journal of Food Science 50, 272–273.

    Article  CAS  Google Scholar 

  • Sindelar, J. J., Cordray, J. C., Sebranek, J. G., Love, J. A., & Ahn, D. U. (2007a). Effects of vegetable juice powder concentration and storage time on some chemical and sensory quality attributes of uncured, emulsified cooked sausages. Journal of Food Science 72, S324–S332

    Article  CAS  Google Scholar 

  • Sindelar, J. J., Cordray, J. C., Sebranek, J. G., Love, J. A., & Ahn, D. U. (2007b). Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured ham. Journal of Food Science 72, S388–S395.

    Article  CAS  Google Scholar 

  • SkjelkvÅle, R., & Tjaberg, T. B. (1974). Comparison of salami sausage produced with and without addition of sodium nitrite and sodium nitrate. Journal of Food Science 39, 520–524.

    Article  Google Scholar 

  • Sobel, J., Tucker, N., Sulka, A., McLaughlin, J., & Maslanka, S. (2004). Foodborne botulism in the United States. Emerging Infectious Diseases 10, 1606–1611.

    Google Scholar 

  • Sofos, J. N., Busta, F. F., & Allen, C. E. (1979). Botulism control by nitrite and sorbate in cured meats: A review. Journal of Food Protection 42, 739–770.

    CAS  Google Scholar 

  • Sofos, J. N., Busta, F. F., Bhothipaksa, K., & Allen, C. E. (1979). Sodium nitrite and sorbic acid effects on Clostridium botulinumtoxin formation in chicken frankfurter-type emulsions. Journal of Food Science 44, 668–672, 675.

    Article  CAS  Google Scholar 

  • Stevanović, M., Ćadež, P., Žlender, B., & Filipić, M. (2000). Genotoxicity testing of cooked cured meat pigment (CCMP) and meat emulsion coagulates prepared with CCMP. Journal of Food Protection 63, 945–952.

    Google Scholar 

  • Szczawinski, J., Szczawinsia, M., & Szulc, M. (1989). Effect of irradiation on antibotulinal efficacy of nitrite. Journal of Food Science 54, 1313–1317.

    Article  CAS  Google Scholar 

  • Tanaka, N., Gordon, N. M., Lindsay, R. C., Meske, L. M., Doyle, M. P., & Traisman, E. (1985). Sensory characteristics of reduced nitrite bacon manufactured by the Wisconsin process. Journal of Food Protection 48, 687–692.

    Google Scholar 

  • Tanaka, N., Meske, L., Doyle, M. P., Traisman, E., Thayer, D. W., & Johnston, R. W. (1985). Plant trials of bacon made with lactic acid bacteria, sucrose and lowered sodium nitrite. Journal of Food Protection 48, 679–686.

    CAS  Google Scholar 

  • Tarladgis, B. G., Watts, B. M., & Younathan, M. T. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists Society 37, 44–48.

    Article  CAS  Google Scholar 

  • Tompkin, R. B. (1980). Botulism from meat and poultry products — a historical perspective. Food Technology 34(5), 229–236, 257.

    Google Scholar 

  • Townsend, W. E., & Olson, D. G. (1987). Cured meats and cured meat products processing. In J. F. Price, & B. S. Schweigert (Eds.), The science of meat and meat products (3rd ed., pp. 431–456). Westport, CT: Food & Nutrition Press.

    Google Scholar 

  • Vasavada, M. N., & Cornforth, D. P. (2005). Evaluation of milk mineral antioxidant activity in meat balls and nitrite-cured sausage. Journal of Food Science 70, 250–253.

    Article  Google Scholar 

  • Walker, R. (1990). Nitrates, nitrites and Nnitrosocompounds: A review of the occurrence in food and diet and the toxicological implications. Food Additives and Contaminants 7, 717–768.

    CAS  Google Scholar 

  • Wasserman, A. E., Kimoto, W., & Phillips, J. G. (1977). Consumer acceptance of nitrite-free bacon. Journal of Food Protection 40, 683–685.

    Google Scholar 

  • White, J. W. (1975). Relative significance of dietary sources of nitrate and nitrite. Journal of Agriculture and Food Chemistry 23, 886–891.

    Article  CAS  Google Scholar 

  • Williams, J. C., & Greene, B. E. (1979). Plate waste of bacon cured with and without sodium nitrite. Journal of Food Science 44, 1260, 1262.

    Article  CAS  Google Scholar 

  • Wolff, I. A., & Wasserman, A. E. (1972). Nitrates, nitrites, and nitrosamines. Science 177, 15–19.

    Article  CAS  Google Scholar 

  • Wood, D. S., Collins-Thompson, D. L., Usborne, W. R., & Picard, B. (1986). An evaluation of antibotulinal activity in nitrite-free curing systems containing dinitrosyl ferrohemochrome. Journal of Food Protection 49, 691–695.

    CAS  Google Scholar 

  • Yun, J., Shahidi, F., Rubin, L. J., & Diosady, L. L. (1987). Oxidative stability and flavor acceptability of nitrite-free meat curing systems. Canadian Institute of Food Science and Technology 40, 246–251.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Animal Sciences, University of Wisconsin-Madison, Madison,, Wisconsin, USA

    Jeffrey J. Sindelar

  2. Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas, USA

    Terry A. Houser

Authors
  1. Jeffrey J. Sindelar
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Terry A. Houser
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Meat Science Research, Research, Development & Quality Kraft Foods Inc., 910 Mayer Avenue, Madison, Wisconsin, 53704, USA

    Rodrigo Tarté

Rights and permissions

Reprints and permissions

Copyright information

© 2009 Springer Science + Business Media, LLC

About this chapter

Cite this chapter

Sindelar, J.J., Houser, T.A. (2009). Alternative Curing Systems. In: Tarté, R. (eds) Ingredients in Meat Products. Springer, New York, NY. https://doi.org/10.1007/978-0-387-71327-4_15

Download citation

Publish with us

Policies and ethics

Search

Navigation