Beta vulgaris as a natural nitrate source for meat products: A review

Autores
Munekata, Paulo E. S.; Pateiro, Mirian; Domínguez, Rubén; Pollonio, Marise A. R.; Sepúlveda, Néstor; Andres, Silvina Cecilia; Reyes, Jorge; Santos, Eva María; Lorenzo, José M.
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, cured meat products are widely produced using nitrate and nitrite salts. However, the growing of the clean-label movement has been pushing to replace synthetic nitrate/nitrite salts (indicated as E-numbers in food labels) with natural ingredients in the formulation of processed foods. Although no ideal synthetic nitrate/nitrite replacements have yet been found, it is known that certain vegetables contain relevant amounts of nitrate. Beta vulgaris varieties (Swiss chard/chard, beetroot, and spinach beet, for instance) are widely produced for human consumption and have relevant amounts of nitrate that could be explored as a natural ingredient in cured meat product processing. Thus, this paper provides an overview of the main nitrate sources among Beta vulgaris varieties and the strategic use of their liquid and powder extracts in the production of cured meat products.
Fil: Munekata, Paulo E. S.. Centro Tecnológico de la Carne de Galicia; España
Fil: Pateiro, Mirian. Centro Tecnológico de la Carne de Galicia; España
Fil: Domínguez, Rubén. Centro Tecnológico de la Carne de Galicia; España
Fil: Pollonio, Marise A. R.. Universidade Estadual de Campinas; Brasil
Fil: Sepúlveda, Néstor. Universidad de La Frontera; Chile
Fil: Andres, Silvina Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Reyes, Jorge. Universidad Tecnica Particular de Loja; Ecuador
Fil: Santos, Eva María. Universidad Autónoma del Estado de Hidalgo; México
Fil: Lorenzo, José M.. Universidad de Vigo; España. Centro Tecnológico de la Carne de Galicia; España
Materia
BEETROOT
CHARD
CURED MEAT PRODUCTS
NITRITE
SPINACH BEET
STARTER CULTURE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/153471
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/153471
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Beta vulgaris as a natural nitrate source for meat products: A reviewMunekata, Paulo E. S.Pateiro, MirianDomínguez, RubénPollonio, Marise A. R.Sepúlveda, NéstorAndres, Silvina CeciliaReyes, JorgeSantos, Eva MaríaLorenzo, José M.BEETROOTCHARDCURED MEAT PRODUCTSNITRITESPINACH BEETSTARTER CULTUREhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, cured meat products are widely produced using nitrate and nitrite salts. However, the growing of the clean-label movement has been pushing to replace synthetic nitrate/nitrite salts (indicated as E-numbers in food labels) with natural ingredients in the formulation of processed foods. Although no ideal synthetic nitrate/nitrite replacements have yet been found, it is known that certain vegetables contain relevant amounts of nitrate. Beta vulgaris varieties (Swiss chard/chard, beetroot, and spinach beet, for instance) are widely produced for human consumption and have relevant amounts of nitrate that could be explored as a natural ingredient in cured meat product processing. Thus, this paper provides an overview of the main nitrate sources among Beta vulgaris varieties and the strategic use of their liquid and powder extracts in the production of cured meat products.Fil: Munekata, Paulo E. S.. Centro Tecnológico de la Carne de Galicia; EspañaFil: Pateiro, Mirian. Centro Tecnológico de la Carne de Galicia; EspañaFil: Domínguez, Rubén. Centro Tecnológico de la Carne de Galicia; EspañaFil: Pollonio, Marise A. R.. Universidade Estadual de Campinas; BrasilFil: Sepúlveda, Néstor. Universidad de La Frontera; ChileFil: Andres, Silvina Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Reyes, Jorge. Universidad Tecnica Particular de Loja; EcuadorFil: Santos, Eva María. Universidad Autónoma del Estado de Hidalgo; MéxicoFil: Lorenzo, José M.. Universidad de Vigo; España. Centro Tecnológico de la Carne de Galicia; EspañaMultidisciplinary Digital Publishing Institute2021-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/153471Munekata, Paulo E. S.; Pateiro, Mirian; Domínguez, Rubén; Pollonio, Marise A. R.; Sepúlveda, Néstor; et al.; Beta vulgaris as a natural nitrate source for meat products: A review; Multidisciplinary Digital Publishing Institute; Foods; 10; 9; 9-2021; 1-132304-8158CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3390/foods10092094info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/10/9/2094info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:58:39Zoai:ri.conicet.gov.ar:11336/153471instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:58:39.936CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Beta vulgaris as a natural nitrate source for meat products: A review
title Beta vulgaris as a natural nitrate source for meat products: A review
spellingShingle Beta vulgaris as a natural nitrate source for meat products: A review
Munekata, Paulo E. S.
BEETROOT
CHARD
CURED MEAT PRODUCTS
NITRITE
SPINACH BEET
STARTER CULTURE
title_short Beta vulgaris as a natural nitrate source for meat products: A review
title_full Beta vulgaris as a natural nitrate source for meat products: A review
title_fullStr Beta vulgaris as a natural nitrate source for meat products: A review
title_full_unstemmed Beta vulgaris as a natural nitrate source for meat products: A review
title_sort Beta vulgaris as a natural nitrate source for meat products: A review
dc.creator.none.fl_str_mv Munekata, Paulo E. S.
Pateiro, Mirian
Domínguez, Rubén
Pollonio, Marise A. R.
Sepúlveda, Néstor
Andres, Silvina Cecilia
Reyes, Jorge
Santos, Eva María
Lorenzo, José M.
author Munekata, Paulo E. S.
author_facet Munekata, Paulo E. S.
Pateiro, Mirian
Domínguez, Rubén
Pollonio, Marise A. R.
Sepúlveda, Néstor
Andres, Silvina Cecilia
Reyes, Jorge
Santos, Eva María
Lorenzo, José M.
author_role author
author2 Pateiro, Mirian
Domínguez, Rubén
Pollonio, Marise A. R.
Sepúlveda, Néstor
Andres, Silvina Cecilia
Reyes, Jorge
Santos, Eva María
Lorenzo, José M.
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv BEETROOT
CHARD
CURED MEAT PRODUCTS
NITRITE
SPINACH BEET
STARTER CULTURE
topic BEETROOT
CHARD
CURED MEAT PRODUCTS
NITRITE
SPINACH BEET
STARTER CULTURE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, cured meat products are widely produced using nitrate and nitrite salts. However, the growing of the clean-label movement has been pushing to replace synthetic nitrate/nitrite salts (indicated as E-numbers in food labels) with natural ingredients in the formulation of processed foods. Although no ideal synthetic nitrate/nitrite replacements have yet been found, it is known that certain vegetables contain relevant amounts of nitrate. Beta vulgaris varieties (Swiss chard/chard, beetroot, and spinach beet, for instance) are widely produced for human consumption and have relevant amounts of nitrate that could be explored as a natural ingredient in cured meat product processing. Thus, this paper provides an overview of the main nitrate sources among Beta vulgaris varieties and the strategic use of their liquid and powder extracts in the production of cured meat products.
Fil: Munekata, Paulo E. S.. Centro Tecnológico de la Carne de Galicia; España
Fil: Pateiro, Mirian. Centro Tecnológico de la Carne de Galicia; España
Fil: Domínguez, Rubén. Centro Tecnológico de la Carne de Galicia; España
Fil: Pollonio, Marise A. R.. Universidade Estadual de Campinas; Brasil
Fil: Sepúlveda, Néstor. Universidad de La Frontera; Chile
Fil: Andres, Silvina Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Reyes, Jorge. Universidad Tecnica Particular de Loja; Ecuador
Fil: Santos, Eva María. Universidad Autónoma del Estado de Hidalgo; México
Fil: Lorenzo, José M.. Universidad de Vigo; España. Centro Tecnológico de la Carne de Galicia; España
description Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, cured meat products are widely produced using nitrate and nitrite salts. However, the growing of the clean-label movement has been pushing to replace synthetic nitrate/nitrite salts (indicated as E-numbers in food labels) with natural ingredients in the formulation of processed foods. Although no ideal synthetic nitrate/nitrite replacements have yet been found, it is known that certain vegetables contain relevant amounts of nitrate. Beta vulgaris varieties (Swiss chard/chard, beetroot, and spinach beet, for instance) are widely produced for human consumption and have relevant amounts of nitrate that could be explored as a natural ingredient in cured meat product processing. Thus, this paper provides an overview of the main nitrate sources among Beta vulgaris varieties and the strategic use of their liquid and powder extracts in the production of cured meat products.
publishDate 2021
dc.date.none.fl_str_mv 2021-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/153471
Munekata, Paulo E. S.; Pateiro, Mirian; Domínguez, Rubén; Pollonio, Marise A. R.; Sepúlveda, Néstor; et al.; Beta vulgaris as a natural nitrate source for meat products: A review; Multidisciplinary Digital Publishing Institute; Foods; 10; 9; 9-2021; 1-13
2304-8158
CONICET Digital
CONICET
url http://hdl.handle.net/11336/153471
identifier_str_mv Munekata, Paulo E. S.; Pateiro, Mirian; Domínguez, Rubén; Pollonio, Marise A. R.; Sepúlveda, Néstor; et al.; Beta vulgaris as a natural nitrate source for meat products: A review; Multidisciplinary Digital Publishing Institute; Foods; 10; 9; 9-2021; 1-13
2304-8158
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3390/foods10092094
info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/10/9/2094
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842269533910335488
score 13.13397

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