THE TECHNOLOGICAL FUNCTION AND LABELLING OF NITRATES AND NITRITES IN MEAT PRODUCTS: PLANT SOURCES VS TRADITIONAL CURE

摘要

Nitrate and nitrite salts have been used for centuries as curing agents to preserve meat. Recent dietary guidelines to reduce red and processed meats have provided a scientific and media focus on the safety of these food additives in cured meat products. As a consequence, new sources of "clean-label" nitrate and nitrite are being developed by the industry and are currently being used in commercial products with "no nitrite" or "no nitrate" claims. Product processing, safety and labelling are discussed for both traditional curing salts and plant materials/extracts as sources of nitrates and nitrites in relation to their technological function in cured meat.