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Food Additives & Contaminants: Part A Volume 33, 2016 - Issue 2
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Original Articles

Time-dependent depletion of nitrite in pork/beef and chicken meat products and its effect on nitrite intake estimation

Leonardo MerinoChemistry Department, National Food Agency, Uppsala, Sweden;Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna (Valencia), Spain;Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
,
Per Ola DarnerudRisk Benefit Assessment Department, National Food Agency, Uppsala, SwedenCorrespondence[email protected]
,
Fidel ToldráDepartment of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna (Valencia), Spain
&
Nils-Gunnar IlbäckRisk Benefit Assessment Department, National Food Agency, Uppsala, Sweden;Clinical Microbiology and Infectious Medicine, Dept. of Medical Sciences, Uppsala University, Uppsala, Sweden
Pages 186-192 | Received 01 Sep 2015, Accepted 14 Nov 2015, Published online: 21 Jan 2016

Citations (12)

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Read on this site (3)

Raísa Vieira Homem, Adriana Pavesi Arisseto-Bragotto, Eliseu Rodrigues & Florencia Cladera-Olivera. (2023) Theoretical estimation of nitrates and nitrites intake from food additives by the Brazilian population. Food Additives & Contaminants: Part A 40:9, pages 1147-1163.
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Andres Elias, Sirje Jalakas, Mati Roasto, Mari Reinik, Eha Nurk, Tanel Kaart, Anneli Tuvike, Kadrin Meremäe, Keiu Nelis & Terje Elias. (2020) Nitrite and nitrate content in meat products and estimated nitrite intake by the Estonian children. Food Additives & Contaminants: Part A 37:8, pages 1229-1237.
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Hyoung S. Lee. (2018) Exposure estimates of nitrite and nitrate from consumption of cured meat products by the U.S. population. Food Additives & Contaminants: Part A 35:1, pages 29-39.
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Articles from other publishers (9)

Xinyue Liang, Yiheng Wu, Fanghua Wang & Yonghua Wang. (2023) Effects of partial replacement of nitrite with different fruit and vegetable powder on physicochemical and sensory aspects of fried beef meatballs. International Food Research Journal 30:4, pages 964-977.
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Noelí Sirini, Paulo E. S. Munekata, José M. Lorenzo, María Ángeles Stegmayer, Mirian Pateiro, José Ángel Pérez-Álvarez, Néstor Sepúlveda, María Elena Sosa-Morales, Alfredo Teixeira, Juana Fernández-López, Laureano Frizzo & Marcelo Rosmini. (2022) Development of Healthier and Functional Dry Fermented Sausages: Present and Future. Foods 11:8, pages 1128.
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Olga G. Bogdanova, Natalia V. Efimova & Inna Yu. Tarmaeva. (2021) Contamination Of Vegetable Products With Nitrates As A Public Health Risk Factor. Russian Open Medical Journal 10:4.
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Johannes Delgado-Ospina, Maria Martuscelli, Carlos David Grande-Tovar, Raquel Lucas-González, Junior Bernardo Molina-Hernandez, Manuel Viuda-Martos, Juana Fernández-López, José Ángel Pérez-Álvarez & Clemencia Chaves-López. (2021) Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties. Foods 10:6, pages 1243.
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Juan de Dios Hernández, Ana Castell, Natalia Arroyo-Manzanares, Isidro Guillén, Pascuali Vizcaíno, Ignacio López-García, Manuel Hernández-Córdoba & Pilar Viñas. (2021) Toward Nitrite-Free Curing: Evaluation of a New Approach to Distinguish Real Uncured Meat from Cured Meat Made with Nitrite. Foods 10:2, pages 313.
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Karolina Ferysiuk & Karolina M. Wójciak. (2020) Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients. Antioxidants 9:8, pages 711.
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William Crowe, Christopher T Elliott & Brian D Green. (2020) Evaluating the Residual Nitrite Concentrations of Bacon in the United Kingdom. Foods 9:7, pages 916.
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Małgorzata Karwowska & Anna Kononiuk. (2020) Nitrates/Nitrites in Food—Risk for Nitrosative Stress and Benefits. Antioxidants 9:3, pages 241.
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Zeynep Kalaycıoğlu & F. Bedia Erim. (2019) Nitrate and Nitrites in Foods: Worldwide Regional Distribution in View of Their Risks and Benefits. Journal of Agricultural and Food Chemistry 67:26, pages 7205-7222.
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