Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review

Autores
Munekata, Paulo; Pateiro, Mirian; Domínguez, Rubén; Pollonio, Marise; Sepúlveda, Néstor; Andrés, Silvina Cecilia; Reyes, Jorge; Santos, Eva; Lorenzo, José
Año de publicación
2021
Idioma
inglés
Tipo de recurso
reseña 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Biología
Cured meat products
Beetroot
Chard
Spinach beet
Nitrite
Starter culture
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/125458
Acceder
id SEDICI_30fbe451786806f45e04ae22d343d57e
oai_identifier_str oai:sedici.unlp.edu.ar:10915/125458
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Beta vulgaris as a Natural Nitrate Source for Meat Products: A ReviewMunekata, PauloPateiro, MirianDomínguez, RubénPollonio, MariseSepúlveda, NéstorAndrés, Silvina CeciliaReyes, JorgeSantos, EvaLorenzo, JoséQuímicaBiologíaCured meat productsBeetrootChardSpinach beetNitriteStarter cultureCuring 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.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2021info:eu-repo/semantics/reviewinfo:eu-repo/semantics/publishedVersionRevisionhttp://purl.org/coar/resource_type/c_dcae04bcinfo:ar-repo/semantics/resenaArticuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/125458enginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/10/9/2094info:eu-repo/semantics/altIdentifier/issn/2304-8158info:eu-repo/semantics/altIdentifier/doi/10.3390/foods10092094info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:30:04Zoai:sedici.unlp.edu.ar:10915/125458Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:30:04.247SEDICI (UNLP) - Universidad Nacional de La Platafalse
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
Química
Biología
Cured meat products
Beetroot
Chard
Spinach beet
Nitrite
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
Pateiro, Mirian
Domínguez, Rubén
Pollonio, Marise
Sepúlveda, Néstor
Andrés, Silvina Cecilia
Reyes, Jorge
Santos, Eva
Lorenzo, José
author Munekata, Paulo
author_facet Munekata, Paulo
Pateiro, Mirian
Domínguez, Rubén
Pollonio, Marise
Sepúlveda, Néstor
Andrés, Silvina Cecilia
Reyes, Jorge
Santos, Eva
Lorenzo, José
author_role author
author2 Pateiro, Mirian
Domínguez, Rubén
Pollonio, Marise
Sepúlveda, Néstor
Andrés, Silvina Cecilia
Reyes, Jorge
Santos, Eva
Lorenzo, José
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Química
Biología
Cured meat products
Beetroot
Chard
Spinach beet
Nitrite
Starter culture
topic Química
Biología
Cured meat products
Beetroot
Chard
Spinach beet
Nitrite
Starter culture
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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
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
dc.type.none.fl_str_mv info:eu-repo/semantics/review
info:eu-repo/semantics/publishedVersion
Revision
http://purl.org/coar/resource_type/c_dcae04bc
info:ar-repo/semantics/resenaArticulo
format review
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/125458
url http://sedici.unlp.edu.ar/handle/10915/125458
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2304-8158/10/9/2094
info:eu-repo/semantics/altIdentifier/issn/2304-8158
info:eu-repo/semantics/altIdentifier/doi/10.3390/foods10092094
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
_version_ 1844616179955531776
score 13.070432

Publicaciones similares