Nitrite and nitrate in fresh meats: A contribution to the estimation of admissible maximum limits to introduce in directive 95/2/EC

International Journal of Food Science and Technology

Volumn 47, Issue 9, 2012, Pages 1852-1858

  Iammarino, Marco ^a   di Taranto, Aurelia ^a  

^a ISTITUTO ZOOPROFILATTICO SPERIMENTALE DELLA PUGLIA E DELLA BASILICATA   (Italy)

Author keywords

Food additives; Fresh meat; HPLC; Ion chromatography; Nitrate; Nitrite; Validation

Indexed keywords

CHICKEN MEAT; FRESH MEAT; HPLC; NITRATE CONCENTRATION; NITRITE; PORK MEAT; VALIDATION;

CHROMATOGRAPHY; FOOD ADDITIVES; FOOD PRESERVATIVES; ION CHROMATOGRAPHY; NITRATES;

MEATS;

EQUIDAE;

EID: 84865173268     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03041.x     Document Type: Article

References (27)

1. Archer, M.C. (1989). Mechanisms of action of N-nitroso compounds. Cancer Surveys, 8, 241-250.
2. Bernini, R., Picconi, F., Iacovacci, V. & Abballe, F. (2001). Analisi di salumi mediante cromatografia ionica - II: nitrito e Nitrato. Industrie Alimentari, XL, 741-746.
3. Chichester, C.O. & Mrak, E.M. (1984). Cured meat flavour. In: Advances in Food Research. (edited by Academic Press Inc). Pp. 10-11. Orlando, Florida, USA: Academic Press.
4. Dionex Corporation. (2007). Product manual for IonPac AS9-HC. Dionex Reference Library version, 31, 14.
5. European Commission. (1995). Directive (EC) No. 2/1995. 20 February 1995. Official Journal of the European Union, L61, 1-40.
6. European Commission. (2002). Decision (EC) No. 657/2002. 12 August 2002. Official Journal of the European Union, L221, 8-36.
7. European Commission. (2004). Regulation (EC) No. 882/2004. 29 April 2004. Official Journal of the European Union, L165, 1-141.
8. European Normalization Committee. (2005). Standard Reference EN 12014-4:2005. Foodstuffs - Determination of nitrate and/or nitrite content - Part 4: Ion-Exchange Chromatographic (IC) Method for the Determination of Nitrate and Nitrite Content of Meat Products. Brussels: CEN-CENELEC Management Centre.
9. Fan, A.M. & Steinberg, V.E. (1996). Health implications of nitrate and nitrite in drinking water: an update on methemoglobinemia occurrence and reproductive and developmental toxicity. Regulatory Toxicology Pharmcology, 23, 35-43.
10. Henritz, E. (2010). Online reference included in article: the effects of sodium nitrate. http://www.livestrong.com/article/218891-the-effects-of-sodium-nitrate/. Accessed 12/04/2011.
11. Honikel, K.O. (2007). The use and control of nitrate and nitrite for the processing of meat products. Meat Science, 78, 68-76.
12. Hsu, J., Jayashree, A. & Lee, N.A. (2009). Nitrate and nitrite quantification from cured meat and vegetables and their estimated dietary intake in Australians. Food Chemistry, 115, 334-339.
13. Hui, Y.H. & Nip, W.K. (2006). Micrococcaceae. In: Food Biochemistry and Food Processing. (edited by Y.H. Hui et al.), Pp. 644-645. New York, NY, USA: Wiley-Blackwell Publishing.
14. Hund, E., Massart, D.L. & Smeyers-Verbeke, J. (2001). Operational definitions of uncertainty. Trends Analytcal Chemistry, 20, 394-406.
15. Kanner, J. (1994). Oxidative processes in meat and meat products: quality implication. Meat Science, 36, 673-676.
16. Martìn, A., Colìn, B., Aranda, E., Benito, M.J. & Còrdoba, M.G. (2007). Characterization of Micrococcaceae isolated from Iberian dry-cured sausages. Meat Science, 75, 696-708.
17. Matteucci, O., Diletti, G., Principe, V., Di Giannatale, E., Marconi, M.M. & Migliorati, G. (2008). Due casi di metaemoglobinemia acuta da sospetto avvelenamento da sodio nitrito. Veterinaria Italiana, 44, 439-445.
18. McKnight, G.M., Duncan, C.W., Leifert, C. & Golden, M.H. (1999). Dietary nitrate in man: friend or foe?. British Journal of Nutrition, 81, 349-358.
19. Miller, E.J.C. & Miller, J.N. (1993). In: Statistics for Analytical Chemistry, 3rd edn. (edited by Ellis Horwood PTR Prentice Hall) P. 115. New York, NY, USA: Wiley & Sons.
20. National Research Council. (1989). Nutrient Requirements of Equines, 5th edn. Chapter 4, Washington DC: National Research Council.
21. Noel, P., Briand, E. & Dumont, J.P. (1990). Role of nitrite in flavour development in uncooked cured meat products: sensory assessment. Meat Science, 28, 1-8.
22. Pierson, M.D. & Smoot, L.A. (1982). Nitrite, nitrite alternatives and the control of Clostridium botulinum in cured meats. Critical Reviews in Food Science and Nutrition, 17, 141-187.
23. Saccani, G. & Tanzi, E. (2006). Determination of Nitrite, Nitrate, and Glucose-6-Phosphate in Muscle Tissues and Cured Meat by IC/MS. Journal of AOAC International, 89, 712-719.
24. Skibsted, L.H. (1992). Cured meat products and their oxidative stability. In: The Chemistry of Muscle-Based Foods. (edited by D.E. Johnston, M.K. Knight & D.A. Ledward). Pp. 266-286. Cambridge, UK: The Royal Society of Chemistry.
25. Tanzi, E. & Saccani, G. (2005). Nitrati in carni e prodotti stagionati. Laboratorio 2000, 3, 44-47.
26. Toldrà, F. (2010). Chemical of nitrite and nitrate in meat. In: Handbook of Meat Processing. Pp. 136-381. Malden, USA: Blackwell Publishing.
27. Youden, W.J. & Steiner, E.H. (1975). Statistical Manual of the AOAC. P. 35. Washington DC, USA: Association of the Official Analytical Chemists.