Cleaning the Label of Cured Meat; Effect of the Replacement of Nitrates/Nitrites on Nutrients Bioaccessibility, Peptides Formation, and Cellular Toxicity of In Vitro Digested Salami

Curing salts composed of mixtures of nitrates and nitrites are preservatives widely used in processed meats. Despite many desirable technological effects, their use in meat products has been linked to methemoglobinemia and the formation of nitrosamines. Therefore, an increasing “anti-nitrite feeling...

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Detalles Bibliográficos
Autores principales: Di Nunzio, Mattia, Loffi, Cecilia, Montalbano, Serena, Chiarello, Elena, Dellafiora, Luca, Picone, Gianfranco, Antonelli, Giorgia, Tedeschi, Tullia, Buschini, Annamaria, Capozzi, Francesco, Galaverna, Gianni, Bordoni, Alessandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9604274/
https://www.ncbi.nlm.nih.gov/pubmed/36293416
http://dx.doi.org/10.3390/ijms232012555

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9604274/
https://www.ncbi.nlm.nih.gov/pubmed/36293416
http://dx.doi.org/10.3390/ijms232012555

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