Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review

Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, cured meat products are widely produced using nitrate and nitrite salts. However, the growing of the clean-label movement has been pushing to replace synthetic nitrate/nitrite salts (indicated as E-numbe...

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Detalles Bibliográficos
Autores principales: Munekata, Paulo, Pateiro, Mirian, Domínguez, Rubén, Pollonio, Marise, Sepúlveda, Néstor, Andrés, Silvina Cecilia, Reyes, Jorge, Santos, Eva, Lorenzo, José
Formato: Articulo Revision
Lenguaje:Inglés
Publicado: 2021
Materias:
Química
Biología
Cured meat products
Beetroot
Chard
Spinach beet
Nitrite
Starter culture
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/125458
https://www.mdpi.com/2304-8158/10/9/2094
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-125458
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Biología
Cured meat products
Beetroot
Chard
Spinach beet
Nitrite
Starter culture
spellingShingle Química
Biología
Cured meat products
Beetroot
Chard
Spinach beet
Nitrite
Starter culture
Munekata, Paulo
Pateiro, Mirian
Domínguez, Rubén
Pollonio, Marise
Sepúlveda, Néstor
Andrés, Silvina Cecilia
Reyes, Jorge
Santos, Eva
Lorenzo, José
Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review
topic_facet Química
Biología
Cured meat products
Beetroot
Chard
Spinach beet
Nitrite
Starter culture
description Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, cured meat products are widely produced using nitrate and nitrite salts. However, the growing of the clean-label movement has been pushing to replace synthetic nitrate/nitrite salts (indicated as E-numbers in food labels) with natural ingredients in the formulation of processed foods. Although no ideal synthetic nitrate/nitrite replacements have yet been found, it is known that certain vegetables contain relevant amounts of nitrate. Beta vulgaris varieties (Swiss chard/chard, beetroot, and spinach beet, for instance) are widely produced for human consumption and have relevant amounts of nitrate that could be explored as a natural ingredient in cured meat product processing. Thus, this paper provides an overview of the main nitrate sources among Beta vulgaris varieties and the strategic use of their liquid and powder extracts in the production of cured meat products.
format Articulo
Revision
author Munekata, Paulo
Pateiro, Mirian
Domínguez, Rubén
Pollonio, Marise
Sepúlveda, Néstor
Andrés, Silvina Cecilia
Reyes, Jorge
Santos, Eva
Lorenzo, José
author_facet Munekata, Paulo
Pateiro, Mirian
Domínguez, Rubén
Pollonio, Marise
Sepúlveda, Néstor
Andrés, Silvina Cecilia
Reyes, Jorge
Santos, Eva
Lorenzo, José
author_sort Munekata, Paulo
title Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review
title_short Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review
title_full Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review
title_fullStr Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review
title_full_unstemmed Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review
title_sort beta vulgaris as a natural nitrate source for meat products: a review
publishDate 2021
url http://sedici.unlp.edu.ar/handle/10915/125458
https://www.mdpi.com/2304-8158/10/9/2094
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