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Nitrite is the most commonly applied curing agent in the meat industry, and is known to affect human health. Nitrites impart a better flavor, taste and aroma; preserve the red-pinkish color of the meat; and prevent the risk of bacterial contamination of the cured meat, especially from Clostridium botulinum. Unfortunately, recent research has demonstrated some negative effects of this technique. Certain N-nitroso compounds have been shown to stimulate gastric cancer; therefore, most of the research groups are studying the effects of nitrates and nitrites. In this review, we discuss the various food sources of nitrites and nitrates and their current legal requirements for use in meat products. We also discuss the possible changes that might come up in the regulations, the concerns associated with nitrates and nitrites in meat products, and the use of plant-based nitrite and nitrate substitutes. All these topics will be considered with respect to ensuring a high level of microbiological protection, oxidative stability and acceptable sensory quality (color, taste and smell) in meat products.

The aim of this study was to assess the effect of various levels of the Lactobacillus casei LOCK 0900 probiotic strain on the quality of dry-fermented sausages after ripening and during long-term vacuum storage. The experiment involved dryfermented sausages divided into three groups (C -control sausages; Lc1sausages with 6.0 log cfu/g of L. casei LOCK 0900 added; Lc2 -sausages with 6.3 log cfu/g of L. casei LOCK 0900 added).Instrumental color, oxidation-reduction potential, thiobarbituric acid reacting substances, peroxide value, conjugated dienes and pH values were determined after 21 days of ripening (0) and after 2, 4 and 6 months of refrigerated storage (4C). Determination of heme pigment concentration and count of lactic acid bacteria (LAB) and sensory analysis in meat product were performed after ripening and after 6 months of storage.The samples Lc1 had better quality inclusive color and lipid oxidative stability than sample Lc2. However, sample Lc2 showed the best survivability of LAB at the level exceeding 6.0 log cfu/g and the highest overall quality both after ripening and after 6 months of storage. PRACTICAL APPLICATIONSProbiotics are not widely used in meat products and meat industry. The available global literature presents only information about survival of probiotic strains and sensory quality of fermented meat products. On one hand, using probiotic bacteria contributes to increasing health-promoting characteristics, but, on the other hand, it can accelerate lipid oxidation as a result of hydroperoxide production, making the shelf life shorter. A crucial element of the tests is the evaluation of the different levels of probiotic on lipid oxidation, which is the main factor that could change quality during the product maturing and storage. bs_bs_banner Journal of Food Quality

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