Principles of Curing

Handbook of Fermented Meat and Poultry: Second Edition

Volumn , Issue , 2014, Pages 19-30

  Pegg, Ronald B ^a   Honikel, Karl O ^b  

^a UNIVERSITY OF GEORGIA   (United States)

^b NONE

Author keywords

N nitrosamines; Nitrate; Nitric oxide; Nitrite; Nitrosomyoglobin; Saltpeter

Indexed keywords

AMINES; CURING; MEATS; NITRATES; NITRIC OXIDE; NITROSAMINES; PH; POTASSIUM NITRATE; SCAVENGING; SODIUM CHLORIDE;

COMPLEX CHEMICAL REACTIONS; N-NITROSAMINES; NITRITE; NITROSOMYOGLOBIN; OXYGEN SCAVENGERS; READY-TO-EAT MEAT PRODUCTS; SALTPETER; SECONDARY AMINES;

THERMAL PROCESSING (FOODS);

EID: 84940882558     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118522653.ch4     Document Type: Chapter

References (40)

1. Adamsen CE, Møller JKS, Laursen K, Olsen K, Skibsted LH. 2006. Zn-porphyrin formation in cured meat products: effect of added salt and nitrite. Meat Science, 72, 672-679.
2. Das Bundesgesetzblatt. 1982. Verordnung über Fleisch und Fleischerzeugnis (Fleischverordnung) in der Fassung der Bekanntmachung vom 21. Bundesgesetzblatt I, 3, 89-101.
3. Cassens RG, Ito T, Lee M, Buege D. 1978. The use of nitrite in meat. Bioscience, 28, 633-637.
4. Dahn H, Loewe L, Bunton CA. 1960. Über die Oxydation von Ascorbinsäure durch saltpetrige Säure. Teil VI:Übersicht und Diskussion der Ergebnisse. 18. Mitteilung über Reduktone und 1,2,3-Tricarbonylverbindungen. Helvetica Chimica Acta, 43, 320-333.
5. Deierling H, Hemmrich U, Groth N, Taschan H. 1997. Nitrosamine in Lebensmitteln. Lebensmittelchemie, 51, 53-61.
6. Dordević V, Vuksan B, Radetić P, -Durd-ica H, Mitković M. 1980. Prilog ispitivanju uticaja pojedinih faktora na promene sadržaja nitrita u mesu. Tehnologija Mesa 21, 10, 287-290.
7. European Parliament and Council. 1995. European Parliament and Council Directive 95/2/EC. Official Journal of the EU, L61, 18.3.1995, Food Additives Other than Colours and Sweeteners, p. 1-40.
8. European Parliament and Council. 2006. Directive 2006/52/EC of the European Parliament and of the Council of July 5, 2006, amending Directive 95/2/EC on Food Additives Other than Colours and Sweeteners and Directive 95/35/EC on Sweeteners for Use in Foodstuffs, Official Journal of the EU, L204, 26.7.2006.
9. FDA. 2012. United States Food and Drug Administration, Code of Federal Regulations (USA). Title 21, Volume 3, Revised April 1, Food and Drugs. Food Preservatives, 21CFR § 172.175.
10. Fiddler W, Pensabene JW, Piotrowski EG, Phillips JG, Keating J, Mergens WJ, Newmark HL. 1978. Inhibition of formation of volatile nitrosamines in fried bacon by the use of cure-solubilized α-tocopherol. Journal of Agricultural and Food Chemistry, 26, 653-656.
11. Fox JB Jr, Ackerman SA. 1968. Formation of nitric oxide myoglobin: mechanisms of the reaction with various reductants. Journal of Food Science, 33, 364-370.
12. Gibson AM, Roberts TA, Robinson A. 1984. Factors controlling the growth of Clostridium botulinum types A and B in pasteurized cured meats. VI. Nitrite monitoring during storage of pasteurized pork slurries. International Journal of Food Science & Technology, 19, 29-44.
13. Haldane J. 1901. The red colour of salted meat. Journal of Hygiene, 1901, 115-122.
14. Hoagland R. 1910. The action of saltpeter upon the color of meat. In: 25th Annual Report of the Bureau of Animal Industry, US Department of Agriculture. Government Printing Office, Washington, DC, pp. 301-316.
15. Hoagland R. 1914. Coloring matter of raw and cooked salted meats. Journal of Agricultural Research, 3, 211-225.
16. Ignarro LJ. 1990. Biosynthesis and metabolism of endothelium-derived nitric oxide. Annual Review of Pharmacology and Toxicology, 30, 535-560.
17. Izumi K, Cassens RG, Greaser ML. 1989. Reaction of nitrite with ascorbic acid and its significant role in nitrite-cured food. Meat Science, 26, 141-153.
18. Jakszyn P, Agudo A, Ibáñez R, García-Closas R, Pera G, Amiano P, González CA. 2004. Development of a food database of nitrosamines, heterocyclic amines, and polycyclic aromatic hydrocarbons. Journal of Nutrition, 134, 2011-2014.
19. Kisskalt K. 1899. Beiträge zur Kenntnis der Ursachen des Rothwerdens des Fleisches beim Kochen, nebst einigen Versuchen über die Wirkung der schwefligen Säure auf die Fleischfarbe. Archiv für Hygiene, 35, 11-18.
20. Krause BL, Sebranek JG, Rust RE, Mendonca A. 2011. Incubation of curing brines for the production of ready-to-eat, uncured, non-nitrite-or-nitrate-added, ground, cooked and sliced ham. Meat Science, 89, 507-513.
21. Lehmann KB. 1899. Über das Haemorrhodin, ein neues weitverbreitetes Blutfarbstoffderivat. Sitzungs-Berichte der Physikalisch-medicinischen Gesellschaft zu Würzburg, 48, 57-61.
22. Lovtidende. 1995. Danish regulation (1995 A), p. 5571 of 18.12.1995.
23. Lowenstein CJ, Snyder SH. 1992. Nitric oxide, a novel biologic messenger. Cell, 70, 705-707.
24. Lüscher TF. 1990. Endothelial control of vascular tone and growth. Clinical and Experimental Hypertension. Part A, Theory and Practice 1990, 12, 897-902.
25. Lüscher TF. 1992. Endogenous and exogenous nitrates and their role in myocardial ischaemia. British Journal of Clinical Pharmacology, 34, 29S-35S.
26. Marletta MA. 1989. Nitric oxide: biosynthesis and biological significance. Trends in Biochemical Sciences, 14, 488-492.
27. Mezadri T, Villaño D, Fernández-Pachón MS, García-Parrilla MC, Troncoso AM. 2008. Antioxidant compounds and antioxidant activity in acerola (Malpighia emarginata DC.) fruits and derivatives. Journal of Food Composition and Analysis, 21, 282-290.
28. Møller JKS, Adamsen CE, Skibsted LH. 2003. Spectral characterisation of red pigment in Italian-type dry-cured ham. Increasing lipophilicity during processing and maturation. European Food Research and Technology, 216, 290-296.
29. Moncada S, Palmer RMJ, Higgs EA. 1991. Nitric oxide: physiology, pathophysiology, and pharmacology. Pharmacological Reviews, 43, 109-142.
30. Nathan C. 1992. Nitric oxide as a secretory product of mammalian cells. FASEB Journal, 6, 3051-3064.
31. Parolari G, Gabba L, Saccani G. 2003. Extraction properties and absorption spectra of dry cured hams made with and without nitrite. Meat Science, 64, 483-490.
32. Parthasarathy DK, Bryan NS. 2012. Sodium nitrite: the "cure" for nitric oxide insufficiency. Meat Science, 92, 274-279.
33. Pegg RB, Shahidi F. 2000. Nitrite Curing of Meat. The N-Nitrosamine Problem and Nitrite Alternatives. Trumbull, CT: Food & Nutrition Press.
34. Polenske E. 1891. Über den Verlust, welchen das Rindfleisch und Nährwert durch das Pökeln erleidet, sowie über die Veränderungen Salpeter-haltiger Pökellaken. Arbeiten aus dem Kaiserlichen Gesundheitsamte, 7, 471-474.
35. Schuddeboom LJ. 1993. Nitrates and Nitrites in Foodstuffs. Council of Europe Press, Publishing and Documentation Service.
36. Sebranek JG, Jackson-Davis AL, Myers KL, Lavieri NA. 2012. Beyond celery and starter culture: advances in natural/organic curing processes in the United States. Meat Science, 92, 267-273.
37. Stamler JS, Singel DJ, Loscalzo J. 1992. Biochemistry of nitric oxide and its redox-activated forms. Science, 258, 1898-1902.
38. Terns MJ, Milkowski AL, Claus JR, Sindelar JJ. 2011. Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages. Meat Science, 88, 454-461.
39. Wakamatsu J, Nishimura T, Hattori A. 2004a. A Zn-porphyrin complex contributes to bright red color in Parma ham Meat Science, 67, 95-100.
40. Wakamatsu J, Okui J, Ikeda Y, Nishimura T, Hattori A. 2004b. Establishment of a model experiment system to elucidate the mechanism by which Zn-protoporphyrin IX is formed in nitrite-free dry-cured ham Meat Science, 68, 313-317.