Reducing the levels of sodium, saturated animal fat, and nitrite in dry-cured pork meat products: A major challenge
Résumé
The curing of meat is a conservation technique widely used since ancient times to prolong shelf - life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf -life of meat produ cts. Animal fat mainly affects the flavor and texture, and nitrate and nitrite affect the color and flavor, and give cured meat pro d- ucts their typical aroma. Excessive intake of sodium has been linked to arterial hypertension and increased risk of cardiova scular diseases. Excessive intakes of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors promoting some cancers. There is consequently an increasing co n- sumer demand to reduce these ingredients in processed meat and so d evelop healthier cured meat products. This paper reviews how and to what extent s o- dium, animal fat rich in saturated fatty acids, and nitrite contents can be r e- duced in the production of dry -cured hams and dry -fermented sausages.
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