sodium nitrate cured meat
Selected indexed studies
- Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties? (Meat Sci, 2016) [PMID:27411075]
- Effect of sodium nitrite, sodium chloride , and sodium nitrate on germination and outgrowth of anaerobic spores. (Appl Microbiol, 1968) [PMID:5645423]
- Electroanalytical detection of nitrates, nitrites, and N-nitrosamines in foods. (Food Chem, 2025) [PMID:40663824]
_Worker-drafted node — pending editorial review._
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Sources
- Chosen quality parameters of pork sausage produced without curing mixture. (2015) pubmed
- Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties? (2016) pubmed
- Effect of sodium nitrite, sodium chloride , and sodium nitrate on germination and outgrowth of anaerobic spores. (1968) pubmed
- Electroanalytical detection of nitrates, nitrites, and N-nitrosamines in foods. (2025) pubmed
- Nitrite and nitrate content in meat products and estimated intake in Denmark from 1998 to 2006. (2008) pubmed
- Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives. (2007) pubmed
- Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives. (2008) pubmed
- New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation. (2021) pubmed
- In vitro digestion of nitrite and nitrate preserved fermented sausages - New understandings of nitroso-compounds' chemical reactivity in the digestive tract. (2022) pubmed
- Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives. (2010) pubmed