Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 45, Issue 1, Pages 37-49Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2015.05.008
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Funding
- Cooperative Research Program for Agriculture Science & Technology Development, Rural Development Administration, Republic of Korea [PJ011617]
- Research Instittue of Eco-friendly Livestock Science, Institute of Green Bio Science and Technology, Seoul National University
- Rural Development Administration (RDA), Republic of Korea [PJ011617042015] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
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Nitrite has been used in different meat products mainly to maintain their microbial quality, flavor, and color and to prevent lipid oxidation. Since consumer demand for organic or natural meat products has increased due to the concerns of health risk of synthetic additives, the meat industry is currently focusing on the development of nitrite alternatives. This paper reviews the potential alternatives to replace nitrite salts that are used completely or partially in the manufacturing of meat products.
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