The DOI matches its Crossref record; 4 of the 4 references it cites were found in a registry or an index.
Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review
Abstract
Nitrite and nitrate have been traditionally used for the preservation of meat products because of the effective antimicrobial action of nitrite against Clostridium botulinum, the outgrowth of its spores as well as other bacteria. However, the use of nitrite and nitrate has been questioned in last half century due to the possible generation of N-nitrosamines through reaction of nitrite with secondary amines. Nitrite replacement strategies began in the 70s addressing these issues and instigated searches for natural alternatives to nitrate and nitrite, or for natural sources of nitrite and nitrate such as vegetable extracts. These alternatives have been considered by producers and consumers as an attractive practice even though they may also have some risks. This manuscript reviews and discusses the chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin for the preservation of meat products.
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Citations
Cites
Human safety controversies surrounding nitrate and nitrite in the diet
Sindelar, J. J., & Milkowski, A. L. (2012) · Nitric Oxide · doi:10.1016/j.niox.2012.03.011 · Cited by 363
Hsu, J., Arcot, J., & Alice Lee, N. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2008.11.081 · Cited by 150
Inorganic nitrite and nitrate: evidence to support consideration as dietary nutrients
Bryan, N. S., & Ivy, J. L. (2015) · Nutrition Research · doi:10.1016/j.nutres.2015.06.001 · Cited by 131
Nitrate and nitrite in vegetables on the Danish market: content and intake
Petersen, A., & Stoltze, S. (1999) · Food Additives & Contaminants · doi:10.1080/026520399283957 · Cited by 120
Cited by
From nitrate to NO: potential effects of nitrate-reducing bacteria on systemic health and disease
Liu, H., Huang, Y., Huang, M., Wang, M., Ming, Y., Chen, W., Chen, Y., Tang, Z., & Jia, B. (2023) · European Journal of Medical Research · doi:10.1186/s40001-023-01413-y · Cited by 58
Containers for Encapsulation of Aroma/Flavour for Food Applications
Quintero-Borregales, L. M., Goyanes, S., & Famá, L. (2022) · Composites Science and Technology · doi:10.1007/978-981-16-8146-2_16 · Cited by 2
Metadata
- Authors
- Flores, M., & Toldrá, F.
- Venue
- Meat Science
- Publisher
- Elsevier BV
- Published
- 2021-01
- Volume
- 171
- Pages
- 108272
- ISSN
- 0309-1740 (ISSN-L)
- OpenAlex
- W3046975471
- Cited by
- 220
- References
- 4
- FWCI
- 18.56
- Type
- journal article
- Language
- en
- Open access
- closed
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- Flores, M., & Toldrá, F. (2021). Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products - Invited review. Meat Science. https://doi.org/10.1016/j.meatsci.2020.108272
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
