 |
|
Microbiological safety of processed meat products formulated with low nitrite concentration — A review
Soomin Lee (Lee S), Heeyoung Lee (Lee H), Sejeong Kim (Kim S), Jeeyeon Lee (Lee J), Jimyeong Ha (Ha J), Yukyung Choi (Choi Y), Hyemin Oh (Oh H), Kyoung-Hee Choi (Choi KH), Yohan Yoon (Yoon Y)
Asian-Australas J Anim Sci. 2018;31(8):1073-1077. Published online 2018 Mar 13 DOI: https://doi.org/10.5713/ajas.17.0675
|
|
Citations to this article as recorded by
 The mitochondrial functional characteristics and microstructure play an important role in yak meat color during wet curing
Zhuo Wang, Jibing Ma, Guoyuan Ma, Qunli Yu, Ling Han, Li Zhang
Food Chemistry: X.2025; 25: 102095. CrossRef Alternative Methods to Reduce the Formation of Nitrosamines in Cured Meats: A Review
Haider K. Al-Qutaifi, Aum El-Bashar H. J. Al-Mossawi
IOP Conference Series: Earth and Environmental Science.2025; 1487(1): 012119. CrossRef Preparation of Spirogyra-derived biochar modified electrode and its application in nitrite detection
Jianrong Jiang, Yanhong Nie, Fozia, Jialiang Lin, Zhongming Dai, Xu Xu, Xiaoyan Huang, Chaogang Wang, Zhangli Hu, Hong Xu
Biomass Conversion and Biorefinery.2024; 14(14): 16657. CrossRef Ohmic heating of chicken sausage: electrical conductivities, heating characteristics, temperature prediction, and the comparison with conventional heating methods
Suveena Jantapirak, Kanithaporn Vangnai, Titaporn Tumpanuvatr, Weerachet Jittanit
International Journal of Food Engineering.2024; 20(4): 243. CrossRef Sensory quality and consumer perception of reduced/free-from nitrates/nitrites cured meats
Stergios Melios, Simona Grasso, Declan Bolton, Emily Crofton
Current Opinion in Food Science.2024; 58: 101183. CrossRef Rôle des sels nitrités dans les charcuteries : bénéfices, risques et alternatives
Véronique Santé-Lhoutellier
Cahiers de Nutrition et de Diététique.2024; 59(5): 297. CrossRef On-going issues regarding biofilm formation in meat and meat products: challenges and future perspectives
Humaun Oliulla, Md Furkanur Rahaman Mizan, Iksoon Kang, Sang-Do Ha
Poultry Science.2024; 103(12): 104373. CrossRef Prospects for Proanthocyanidins from Grape Seed: Extraction Technologies and Diverse Bioactivity
Qi An, Xuxiao Gong, Liqing Le, Dazhou Zhu, Dabing Xiang, Fang Geng, Hong Zhu, Lianxin Peng, Liang Zou, Gang Zhao, Yan Wan
Food Reviews International.2023; 39(1): 349. CrossRef Correlation between natural microbial load and formation of ropy slime affecting the superficial color of vacuum-packaged cooked sausage
Carlos Alberto Guerra, Lucas Marques Costa, Vanessa Sales de Oliveira, Breno Pereira de Paula, Wilson José Fernandes Lemos Junior, Rosa Helena Luchese, Viviana Corich, Alessio Giacomini, André Fioravante Guerra
Meat Science.2023; 201: 109197. CrossRef Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages
Suveena Jantapirak, Kanithaporn Vangnai, Titaporn Tumpanuvatr, Weerachet Jittanit
International Journal of Food Properties.2023; 26(1): 2186. CrossRef Effect of Sodium Nitrite, Nisin and Lactic Acid on the Prevalence and Antibiotic Resistance Patterns of Listeria monocytogenes Naturally Present in Poultry
Cristina Rodríguez-Melcón, Alexandra Esteves, Javier Carballo, Carlos Alonso-Calleja, Rosa Capita
Foods.2023; 12(17): 3273. CrossRef Recent Advances in Plasma Technology: Influence of Atmospheric Cold Plasma on Spore Inactivation
Muhammad Umair, Saqib Jabbar, Zubaria Ayub, Rana Muhammad Aadil, Muhammad Abid, Jianhao Zhang, Zhao Liqing
Food Reviews International.2022; 38(sup1): 789. CrossRef New Strategies for the Total/Partial Replacement of Conventional Sodium Nitrite in Meat Products: a Review
Maricica Stoica, Valentin Marian Antohi, Petru Alexe, Angela Stela Ivan, Silvius Stanciu, Dimitrie Stoica, Monica Laura Zlati, Mariana Stuparu-Cretu
Food and Bioprocess Technology.2022; 15(3): 514. CrossRef Untargeted metabolomics based on LC–MS to elucidate the mechanism underlying nitrite degradation by Limosilactobacillus fermentum RC4
Jingjing Shi, Chaoran Xia, Qiyuan Tian, Xiaoqun Zeng, Zhen Wu, Yuxing Guo, Daodong Pan
LWT.2022; 163: 113414. CrossRef Fortification of low‐nitrite canned pork with willow herb (Epilobium angustifolium L.)
Karolina Ferysiuk, Karolina M. Wójciak, Monika Trząskowska
International Journal of Food Science & Technology.2022; 57(7): 4194. CrossRef Cold plasma technology: fundamentals and effect on quality of meat and its products
Javeed Akhtar, Mebrhit Gebremariam Abrha, Kiros Teklehaimanot, Gebremeskel Gebrekirstos
Food and Agricultural Immunology.2022; 33(1): 451. CrossRef A soy‐based jerky made from transglutaminase‐treated yuba film
Ye Jin, Ka‐Young Song, Yookyung Kim
Journal of Food Processing and Preservation.2022;[Epub] CrossRef Microbe-derived antimicrobial red pigments for color formation and
microbial growth control in sausage: A mini-review
Deokyeong Choe
Korean Journal of Food Preservation.2022; 29(6): 837. CrossRef Chlorella vulgaris ameliorates sodium nitrite-induced hepatotoxicity in rats
Mai M. Eissa, Mohamed M. Ahmed, Mabrouk A. Abd Eldaim, Ahmed A. Mousa, Ahmed F. Elkirdasy, Mostafa A. Mohamed, Sahar H. Orabi
Environmental Science and Pollution Research.2021; 28(8): 9731. CrossRef Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strain
Wolfmann A. Oliveira, Alba R.P. Rodrigues, Fabiano A. Oliveira, Vanessa S. Oliveira, Roberto Laureano-Melo, Evandro T.G. Stutz, Wilson J.F. Lemos Junior, Breno P. Paula, Erick A. Esmerino, Viviana Corich, Alessio Giacomini, Paula Rodrigues, Rosa H. Luches
Meat Science.2021; 174: 108408. CrossRef Effect of radiofrequency heating of vacuum-packed nitrite-free sausage on quality properties and microorganism inactivation
Suveena Jantapirak, Chieko Takahashi, Kunihiko Uemura
Bioscience, Biotechnology, and Biochemistry.2021; 85(4): 907. CrossRef Alternative Curing Methods
Lisa Siekmann, Madeleine Plötz, Carsten Krischek
Current Clinical Microbiology Reports.2021; 8(2): 40. CrossRef Composting–a solution of eliminating a nitrite-rich wastewater by reusing it as a moisture conditioning agent
Dong Xie, Ming Gao, Min Yang, Mingyue Xu, Jie Meng, Chuanfu Wu, Qunhui Wang, Shu Liu, Xiaohong Sun
Chemosphere.2021; 284: 131365. CrossRef Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review
Paulo E. S. Munekata, Mirian Pateiro, Rubén Domínguez, Marise A. R. Pollonio, Néstor Sepúlveda, Silvina Cecilia Andres, Jorge Reyes, Eva María Santos, José M. Lorenzo
Foods.2021; 10(9): 2094. CrossRef Effects of Lemon Extract Powder and Vinegar Powder on the Quality
Properties of Naturally Cured Sausages with White Kimchi Powder
Su Min Bae, Seung Hwa Gwak, Jiye Yoon, Jong Youn Jeong
Food Science of Animal Resources.2021; 41(6): 950. CrossRef Characterization of the microbial community composition in Italian Cinta Senese sausages dry-fermented with natural extracts as alternatives to sodium nitrite
Francesco Pini, Chiara Aquilani, Luciana Giovannetti, Carlo Viti, Carolina Pugliese
Food Microbiology.2020; 89: 103417. CrossRef Effects of Chitosan on Clostridium perfringens and Application in the Preservation of Pork Sausage
Shun-Hsien Chang, Ching-Hung Chen, Guo-Jane Tsai
Marine Drugs.2020; 18(2): 70. CrossRef Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham
S. Lebrun, T. Van Nieuwenhuysen, S. Crèvecoeur, R. Vanleyssem, J. Thimister, S. Denayer, S. Jeuge, G. Daube, A. Clinquart, B. Fremaux
International Journal of Food Microbiology.2020; 334: 108853. CrossRef
Methanolic extract of
Chlorella vulgaris
protects against sodium nitrite‐induced reproductive toxicity in male rats
Mai M. Eissa, Mohamed M. Ahmed, Mabrouk A. Abd Eldaim, Sahar H. Orabi, Hamed T. Elbaz, Mostafa A. Mohamed, Ahmed E. Elweza, Ahmed A. Mousa
Andrologia.2020;[Epub] CrossRef Potential Use of Hyssopus officinalis and Borago officinalis as Curing Ingredients in Pork Meat Formulations
Marzena Zając, Iwona Duda, Łukasz Skoczylas, Małgorzata Tabaszewska
Animals.2020; 10(12): 2327. CrossRef
|