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Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review
Open accessAbstract
Nitrite is one of the most widely used curing ingredients in meat industries. Nitrites have numerous useful applications in cured meats and a vital component in giving cured meats their unique characteristics, such as their pink color and savory flavor. Nitrites are used to suppress the oxidation of lipid and protein in meat products and to limit the growth of pathogenic microorganisms such as Clostridium botulinum. Synthetic nitrite is frequently utilized for curing due to its low expenses and easier applications to meat. However, it is linked to the production of nitrosamines, which has raised several health concerns among consumers regarding its usage in meat products. Consumer desire for healthier meat products prepared with natural nitrite sources has increased due to a rising awareness regarding the application of synthetic nitrites. However, it is important to understand the various activities of nitrite in meat curing for developing novel substitutes of nitrites. This review emphasizes on the effects of nitrite usage in meat and highlights the role of nitrite in the production of carcinogenic nitrosamines as well as possible nitrite substitutes from natural resources explored also.
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“These compounds can be formed when nitrite reacts with amines in acidic conditions or during high-temperature processing, particularly in protein-rich foods such as processed meats [273,274,275].”
From Dietary Nitrate-Rich Vegetables as Natural Modulators of Health: Mechanisms and Benefits in Ageing Populations (2026) · cites this paper as [275]
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Metadata
- Authors
- Shakil, M. H., Trisha, A. T., Rahman, M., Talukdar, S., Kobun, R., Huda, N., & Zzaman, W.
- Affiliations
- Shahjalal University of Science and Technology (BD)
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
- Universiti of Malaysia Sabah (MY)
- Corresponding author
- Huda, Nurul
- Zzaman, Wahidu
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2022-10-25
- Volume
- 11
- Issue
- 21
- Pages
- 3355
- ISSN
- 2304-8158 (ISSN-L)
- PMC
- PMC9654915
- OpenAlex
- W4307550036
- Cited by
- 258
- References
- 174
- Citations by year
- 2026: 85 · 2025: 90 · 2024: 57 · 2023: 26
- FWCI
- 4.82
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Foods (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- UMS Institutional Repository (Universiti Malaysia Sabah) (submittedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Universiti Malaysia Sabah
- Topics
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
- Life Sciences › Agricultural and Biological Sciences › Food Science › Radiation Effects and Dosimetry
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Polyamine Metabolism and Applications
- Keywords
- nitrite, cured meat, meat curing, nitrosamines, health risks, nitrite substitutes, Clostridium botulinum, lipid oxidation, pathogen control, carcinogenicity
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