Project Details
Description
Nitrates and nitrites are traditionally used to enhance the quality and safety of cured meat products by stabilizing red color, controlling rancidity, and providing the distinctive cured meat flavor. They also inhibit the growth of harmful bacteria such as *Clostridium botulinum*. According to Commission Regulation (EU) No. 1129/2011, nitrates (sodium nitrate, E251; potassium nitrate, E252) and nitrites (potassium nitrite, E249; sodium nitrite, E250) are approved as food additives.
Recently, concerns have emerged regarding potential health risks linked to nitrites and related compounds like nitric oxide and N-nitroso compounds. The International Agency for Research on Cancer (IARC) has identified nitrates and nitrites as probable carcinogens under certain conditions. Additionally, consumers are increasingly demanding natural and unprocessed foods, viewing additives as unnatural.
Legal limits for nitrates and nitrites are outlined in Commission Regulation (EU) No. 601/2014, with proposals to reduce these limits. This project aims to develop novel cured meat products with reduced or no nitrates/nitrites by investigating:
- Safety: Inhibition of pathogens including *Clostridium botulinum*
- Quality: Maintaining color and flavor
- Shelf-life: Controlling spoilage bacteria and lipid oxidation
The project considers various product formulations and production methods such as immersion, tumbling, and injection, as well as thermal processing, packaging, and storage conditions. Alternative methods to ensure the safety and quality of meat products are also being explored.
Recently, concerns have emerged regarding potential health risks linked to nitrites and related compounds like nitric oxide and N-nitroso compounds. The International Agency for Research on Cancer (IARC) has identified nitrates and nitrites as probable carcinogens under certain conditions. Additionally, consumers are increasingly demanding natural and unprocessed foods, viewing additives as unnatural.
Legal limits for nitrates and nitrites are outlined in Commission Regulation (EU) No. 601/2014, with proposals to reduce these limits. This project aims to develop novel cured meat products with reduced or no nitrates/nitrites by investigating:
- Safety: Inhibition of pathogens including *Clostridium botulinum*
- Quality: Maintaining color and flavor
- Shelf-life: Controlling spoilage bacteria and lipid oxidation
The project considers various product formulations and production methods such as immersion, tumbling, and injection, as well as thermal processing, packaging, and storage conditions. Alternative methods to ensure the safety and quality of meat products are also being explored.
| Status | Finished |
|---|---|
| Effective start/end date | 1/09/21 → 31/08/25 |
Collaborative partners
- Technological University Dublin (lead)
- Teagasc - Agriculture And Food Development Authority (Joint applicant)
- University College Dublin (Joint applicant)
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