Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products

Abstract

Ethics approval (IRB/IACUC) (This field may be published.)This manuscript does not require IRB/IACUC approval because there are no human and animal participants.

Evaluating the Potential of Vegetable Powders as Nitrite Replacements in Cured Pork Sausages: Effects of Different Processing Methods to Produce Chinese Cabbage and Radish Powders

“…Similarly, Jeong et al (2020b) showed that the CIE b* values of pork products cured with 0.35% ground Chinese cabbage powder increased. However, the CIE b* values of the FRJP and CRP treatments did not differ (p > 0.05) from those of the control, which aligns with the previous findings by Yoon et al (2023) for pork sausages cured with ground radish powder. Sebranek and Bacus (2007) suggested that plant powders with less distinctive pigments would more effectively facilitate the supply of natural sources of nitrate.…”

The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder

“…In contrast, treatments 1-4, which used natural additives, demonstrated higher (p<0.05) cooking loss than the control (+) (Table 2). Previous research conducted by Choi et al (2014) and Yoon et al (2023) indicated that replacing phosphate with oyster shell powder in pork ham or sausages did not result in a significant difference in cooking loss compared with conventional meat products. However, the findings from this study on pork patties differ from these previous results, suggesting that the replacement of phosphate with OP may have a different effect on cooking loss for this particular type of product.…”

Novel Approaches to Improve Meat Products’ Healthy Characteristics: A Review on Lipids, Salts, and Nitrites

“…Also, the substitution of nitrite with alternative natural ingredients in meat products has gained considerable interest in recent years, regarding the potential health risks associated with nitrite consumption while still ensuring the safety and quality of the final products. Various natural ingredients have been explored as potential replacements for nitrite, such as celery powder, beetroot powder, and sea salt, among others [31,101,[116][117][118][119][120]. These ingredients contain naturally occurring nitrates, which can be converted into nitrites during the curing process.…”

“…As the demand for healthier and more natural food options continues to rise, it is essential to keep consumers informed about the use of nitrate and nitrite substitutes in meat products; providing transparent labeling and accurate information empowers consumers to make informed choices and encourages the industry to prioritize their health. The availability of a growing number of "clean" label ingredients provides a new suite of approaches that are available for application by meat processors to help overcome some of the negative connotations associated with processed meat products [120,126,127].…”