Kontext

This project arose out of the concern among companies for the safety and/or risk posed to consumer health by the use of nitrifying salts. The centuries-old use of nitrates and nitrites in meat derived-products has been subject to much controversy for the last 50 years. Currently, while consumer associations and some professionals are pushing government authorities to reduce the total allowable quantity or even ban it, many scientists are studying endogenous metabolism of nitrogen oxides, obtained from protein deamination, and stress that the amount ingested via meat-derived products is proportionally much lower than that produced endogenously, while also assessing its beneficial role as a cardio-regulator and antibacterial agent.
Companies manufacturing cooked meat products must ensure product quality over a very long shelf life (4 to 6 months), in many cases in sliced products. Thus it is essential to continue using nitrite as an additive to ensure safety, as only a part of the added nitrites are present after cooking, and it is necessary for them to remain active throughout the product shelf life, to help maintain quality and microbiological safety.
This project studied the kinetics of nitrifiers in cooked meat products and their antimicrobial effects. From the information obtained, companies will be able to propose new formulations for their products and will better understand how to apply nitrites during the product manufacturing process in order to ensure food safety and prolong its shelf life.