Cited by 258Meat and Animal Product QualityRadiation Effects and DosimetryPolyamine Metabolism and Applications

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Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review

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Shakil, Mynul Hasan, Trisha, Anuva Talukder, Rahman, Mizanur, Talukdar, Suvro, Kobun, Rovina, Huda, Nurul, Zzaman, Wahidu·2022·Foods

DOI 10.3390/foods11213355PMC PMC9654915

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Abstract

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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Figure 2 Nitrogen cycle in the environment including Nitrogen Assimilation.CC BY · PubMed Central

Figure 3 Mechanism of color development in cured meats.CC BY · PubMed Central

Figure 4 Alternatives to nitrite in processed meat.CC BY · PubMed Central

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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
ORCID: Rahman, Mizanur
Talukdar, Suvro
Kobun, Rovina
Huda, Nurul
Zzaman, Wahidu
Venue: Foods
Publisher: MDPI AG
Published: 2022-10-25
Volume: 11
Issue: 21
Pages: 3355
ISSN: 2304-8158 (ISSN-L)
DOI: 10.3390/foods11213355
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: cc-by
creativecommons.org/licenses/by/4.0/ (vor)
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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Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review

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