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Cured meat products without direct addition of nitrate or nitrite: what are the issues?

Meat science, 2007-09, Vol.77 (1), p.136-147

2007

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Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage

Meat science, 2019-11, Vol.157, p.107883-107883, Article 107883

2019

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Effect of Nitrite-Embedded Packaging Film on Growth of Listeria monocytogenes in Nitrite-free and Conventionally-cured Bologna Sausage

Journal of food protection, 2024-11, Vol.87 (11), p.100361, Article 100361

2024

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Comparative proteomic analyses to investigate premature browning in high‑oxygen modified atmosphere packaged beef patties

Food chemistry, 2024-10, Vol.456, p.140022, Article 140022

2024

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Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax

Meat science, 2018-11, Vol.145, p.352-362

2018

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Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings

Foods, 2021-11, Vol.10 (11), p.2783

2021

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The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system

Food chemistry, 2011-12, Vol.129 (3), p.1072-1079

2011

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Evaluation of the Thin Agar Layer Method for the Recovery of Pressure-Injured and Heat-Injured Listeria monocytogenes

Journal of food protection, 2014-05, Vol.77 (5), p.828-831

2014

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Rheological characteristics of mechanically separated chicken and chicken breast trim myofibril solutions during thermal gelation

Food chemistry, 2020-03, Vol.307, p.125557-125557, Article 125557

2020

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Survival of Clostridium perfringens, Staphylococcus aureus and Salmonella enterica in alternatively cured bacon during cooking and process deviations

Meat science, 2022-02, Vol.184, p.108687-108687, Article 108687

2022

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Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage

Meat science, 2016-11, Vol.121, p.285-291

2016

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Impact of nitrite-embedded packaging film on quality and sensory attributes of alternatively-cured and nitrite-free bologna

Meat science, 2023-10, Vol.204, p.109289-109289, Article 109289

2023

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Pork frankfurters prepared with hydrolyzed whey: Preliminary product quality aspects and inhibitory activity of the resulting peptides on angiotensin-converting enzyme

Meat science, 2020-08, Vol.166, p.108111-108111, Article 108111

2020

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Nitrosylation of Myoglobin and Nitrosation of Cysteine by Nitrite in a Model System Simulating Meat Curing

Journal of agricultural and food chemistry, 2012-02, Vol.60 (7), p.1748-1754

2012

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Feeding the World Today and Tomorrow: The Importance of Food Science and Technology: An IFT Scientific Review

Comprehensive reviews in food science and food safety, 2010-09, Vol.9 (5), p.572-599

2010

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Feeding the World Today and Tomorrow: The Importance of Food Science and Technology

Comprehensive reviews in food science and food safety, 2010-09, Vol.9 (5), p.572-599

2010

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Effects of Microbial Inhibitors and Modified Atmosphere Packaging on Growth of Listeria monocytogenes and Salmonella enterica Typhimurium and on Quality Attributes of Injected Pork Chops and Sliced Cured Ham

Journal of food protection, 2006-11, Vol.69 (11), p.2671-2680

2006

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Quality evaluation of low fat bologna-type meat product with a nutritional profile designed for the elderly

Meat science, 2018-01, Vol.135, p.115-122

2018

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Inhibition of Listeria monocytogenes by Buffered Dry Vinegar in Reduced-Sodium Ready-to-Eat Uncured Turkey Stored at 4°C

Journal of food protection, 2016-08, Vol.79 (8), p.1396-1403

2016

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Effect of Citrus Fiber Addition on Quality Attributes of Fully Cooked Deli-Style Turkey Breast

Meat and muscle biology, 2021-08, Vol.5 (1)

2021

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Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages

Meat and muscle biology, 2021-08, Vol.5 (1)

2021

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Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties?

Meat science, 2016-11, Vol.121, p.324-332

2016

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Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth

Meat science, 2012-12, Vol.92 (4), p.808-815

2012

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Control of Campylobacter jejuni in Chicken Breast Meat by Irradiation Combined with Modified Atmosphere Packaging Including Carbon Monoxide

Journal of food protection, 2012-10, Vol.75 (10), p.1728-1733

2012

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Investigating the control of Listeria monocytogenes on alternatively-cured frankfurters using natural antimicrobial ingredients or post-lethality interventions

Meat science, 2014-08, Vol.97 (4), p.568-574

2014

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Cured meat products without direct addition of nitrate or nitrite: what are the issues?

Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage

Effect of Nitrite-Embedded Packaging Film on Growth of Listeria monocytogenes in Nitrite-free and Conventionally-cured Bologna Sausage

Comparative proteomic analyses to investigate premature browning in high‑oxygen modified atmosphere packaged beef patties

Replacement of pork fat in frankfurter-type sausages by soybean oil oleogels structured with rice bran wax

Effects of Calcium Salts on the Physicochemical Quality of Cured Beef Sausages during Manufacturing and Storage: A Potential Calcium Application for Sausages with Alginate Casings

The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system

Evaluation of the Thin Agar Layer Method for the Recovery of Pressure-Injured and Heat-Injured Listeria monocytogenes

Rheological characteristics of mechanically separated chicken and chicken breast trim myofibril solutions during thermal gelation

Survival of Clostridium perfringens, Staphylococcus aureus and Salmonella enterica in alternatively cured bacon during cooking and process deviations

Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage

Impact of nitrite-embedded packaging film on quality and sensory attributes of alternatively-cured and nitrite-free bologna

Pork frankfurters prepared with hydrolyzed whey: Preliminary product quality aspects and inhibitory activity of the resulting peptides on angiotensin-converting enzyme

Nitrosylation of Myoglobin and Nitrosation of Cysteine by Nitrite in a Model System Simulating Meat Curing

Feeding the World Today and Tomorrow: The Importance of Food Science and Technology: An IFT Scientific Review

Feeding the World Today and Tomorrow: The Importance of Food Science and Technology

Effects of Microbial Inhibitors and Modified Atmosphere Packaging on Growth of Listeria monocytogenes and Salmonella enterica Typhimurium and on Quality Attributes of Injected Pork Chops and Sliced Cured Ham

Quality evaluation of low fat bologna-type meat product with a nutritional profile designed for the elderly

Inhibition of Listeria monocytogenes by Buffered Dry Vinegar in Reduced-Sodium Ready-to-Eat Uncured Turkey Stored at 4°C

Effect of Citrus Fiber Addition on Quality Attributes of Fully Cooked Deli-Style Turkey Breast

Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages

Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties?

Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth

Control of Campylobacter jejuni in Chicken Breast Meat by Irradiation Combined with Modified Atmosphere Packaging Including Carbon Monoxide

Investigating the control of Listeria monocytogenes on alternatively-cured frankfurters using natural antimicrobial ingredients or post-lethality interventions

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