Residual Nitrite, Nitrate, and Volatile N-Nitrosamines in Organic and Conventional Ham and Salami Products

Residual Nitrite, Nitrate, and Volatile N-Nitrosamines in Organic and Conventional Ham and Salami Products

Nitrite and nitrate in meat products may be perceived negatively by consumers. These compounds can react to form carcinogenic volatile N-nitrosamines. “Nitrite-free” (i.e., uncured) organic meat products may contain nitrate from natural sources (e.g., spices and water). We studied the quality of ham...

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Bibliographic Details
Main Authors: Kathrine H. Bak, Susanne Bauer, Christoph Eisenreich, Peter Paulsen
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
cured meat
curing
human health
microbial safety
processed meat
volatile N-nitrosamines
Online Access:https://www.mdpi.com/2304-8158/14/1/112
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