Curing, meat

C]-Urea Cure characteristics Cured meat Cured silicone LIM Cure rate... 

Meat color Meat curing Meat products... 

Sodium Nitrate and Sodium Nitrite. Nitrates and nitrites ate used in meat-curing processes to prevent the growth of bacteria that cause botulism. Nitrates have been shown to form low, but possibly toxic, levels of nitrosamines in certain cured meats. For this reason, the safety of these products has been questioned, and use is limited (80). 

PEGG R B, FISH K M and SHAHIDI F (2000) The replacement of conventional meat curing with nitrite-free curing system, Fleischwirtschaft, 80 (5) 86-9. 

In the last fifteen years there has been considerable interest in the analysis of volatile N-nitrosamines in foods. The primary focus has been on meat cured with nitrite (3 ) although nitrosamines have been shown to occur occasionally in other foods such as fish and cheese (, 3) Recently, attention has been directed to volatile nitrosamines in beer and other alcoholic beverages. The purpose of this paper is to review current information on the presence of nitrosamines in beer, and to discuss work done in our laboratory and elsewhere on the mode of formation of nitrosamines in beer. 

Meat curing, sodium nitrite in, 22 859-860 Meat Inspection Act, 18 683 Meat meal, 10 852 Meat products... 

Volatile nitroso compounds were determined in hams processed in elastic rubber nettings by SPE and GC-CLD577. By a similar method A-n i tro sodi ben zy lamine (278b), a semivolatile nitrosamine, was determined in these products by SPE followed by GC interfaced to a nitrosamine-specific TEA-CLD detector the coefficient of variation was 10.6% at the 2.1 ppb level578. The nitrosamines detected in ham most likely originate from the amine precursors in rubber and from the nitrite commonly used in the meat curing process. 

In meat curing, nitrite is traditionally used for developing the pink, heat-stable pigment. Its other important role is the inhibition of the outgrowth of Clostridium botulinum spores in pasteurized products and, in some countries, in several types of smoked fish. Nitrite also serves as an antioxidant and contributes positively to the development of the flavor of cured-meat. The undesirable side-effect, however, is the reaction of nitrite with amino groups of food constituents, leading to the formation of NNCs. 

Although nittate was the traditional meat curing salt, Haldane (1901) demonstrated cured meat pigment development by addition of nitrite to hemoglobin. Hoagland (1908) concluded that bacterial or muscle tissue reduction of nitrate... 

In contrast to fresh muscle, meat has low levels of NAD (Madhavi and Carpenter, 1993). Thus, NAD-dependent enzymatic pathways for NOMb formation ate relatively unimportant in meat curing. In commercial practice, nitrite is reduced to NO by nonenzymatic means, including use of reductants such as ascorbate and erythorbate. Although meat has sufficient reducing ability to obtain a slow conversion of nitrite to NO, ascorbate or its isomer, erythorbate, is commonly added to curing brines or sausage emulsions to obtain faster NO production and thus a more rapid development of cured meat color. Care must be taken... 

Council for Agricultural Science and Technology (CAST). (1978). Nitrite in meat curing Risks and benefits. Report 74- Iowa State University, Ames, Iowa. 

Killday, B. K., Tempesta, M. S., Bailey, M. E., and Metral, C. J. (1988). Structural characterization of nitrosylhemochromogen of cooked cured meat Implications in the meat-curing reaction. J. Agric. Food Chem. 36, 909-914-... 

In our search for nitrite alternatives, as far as flavor and oxidative stability Is concerned, we examined the effect of commonly used adjuncts In meat curing, as well as a large ntimber of antloxldant/sequesterant systems (40-42). In particular, the effect of sodium ascorbate (SA) and sodium tripolyphosphate (STFF) on the oxidative state of cooked meats was studied. These additives lowered the TEA numbers by a factor of about 2 and 4, respectively (Table IV). When used In combination, a strong synergism was observed. Furthermore, an Increase In the concentration of SA and/or STFF resulted In a decrease In the TEA values as depicted In Figure 6 (43). Addition of 30 ppm of butylated hydroxyanlsole (EHA) or tert-butylhydroqulnone (TEHQ) further reduced the TEA numbers and In fact the latter values were even lower than those obtained for meats treated with sodium nitrite (Table IV) (41). 

U.S. Patent 4,434,187 (242) covers a meat curing composition that contains deoiled, powdered lecithin. The purpose of lecithin is this application is to prevent separation of the brine solution. Lecithin is also used in release agents for meat casings and nets. Hammer, et al. (243) recommended that an aqueous-based release agent for cellulose sausage casings, which contained 5-12% lecithin, be applied at a rate of 450-800 mg/m, based on the lecithin weight. 

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