Preserving safety and profitability in uncured meats

摘要

The use of naturally occurring nitrates from vegetable sources has proven quite successful in creating "uncured" or "naturally cured" meat products for "clean label" consumers. Relatively low levels of nitrite-rich celery powder, for instance, can be highly effective in creating the distinctive and all-important color and flavor consumers want and expect when they purchase ham or bacon or salami. The number of new uncured products launched globally has continued rising steadily over the past five years (2013-2017), with sales growth in the category outpacing traditionally cured meats 7 to 1 in the last year.