Residual nitrite and nitrate in processed meats and meat analogues in the United States
Abstract Residual nitrite (NO2 −) and nitrate (NO3 −) have been widely studied in the past few decades for their function to improve processed meat quality and their impact on human health1–4. In this study we examined how the residual nitrite and nitrate (NOx −) content of major classes of processe...
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Nature Portfolio
2025-01-01
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| Online Access: | https://doi.org/10.1038/s41598-025-87563-x |
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| author | Siyuan Sheng Erin M. Silva Rodrigo Tarté James R. Claus |
| author_facet | Siyuan Sheng Erin M. Silva Rodrigo Tarté James R. Claus |
| author_sort | Siyuan Sheng |
| collection | DOAJ |
| description | Abstract Residual nitrite (NO2 −) and nitrate (NO3 −) have been widely studied in the past few decades for their function to improve processed meat quality and their impact on human health1–4. In this study we examined how the residual nitrite and nitrate (NOx −) content of major classes of processed meats products (n = 1132) produced locally from three regions (East Coast, Midwest and West Coast) and plant protein-based meat analogues (n = 53) available at retail in the United States was influenced by their composition, processing, and geographical attributes. We also conducted time-dependent depletion studies and observed different patterns of NOx − depletion and conversion during processing and storage and correlated them with product quality. Together, our results reveal a comprehensive prospective of NOx − content in processed meats and meat analogues. The NO2 − in processed meats and meat analogues averaged (± standard error; minimum and maximum value in parentheses) 13.7 ± 0.62 (0.0-214.5) and 1.7 ± 0.34 (0.0–11.0), respectively, and the NO3 − in processed meats and meat analogues averaged 32.6 ± 0.90 (2.0–205.9) and 7.2 ± 0.56 (4.0-25.3) ppm, respectively. |
| format | Article |
| id | doaj-art-b42e010192754a37bd15528673c5f995 |
| institution | Kabale University |
| issn | 2045-2322 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Nature Portfolio |
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| series | Scientific Reports |
| spelling | doaj-art-b42e010192754a37bd15528673c5f9952025-01-26T12:32:12ZengNature PortfolioScientific Reports2045-23222025-01-0115111110.1038/s41598-025-87563-xResidual nitrite and nitrate in processed meats and meat analogues in the United StatesSiyuan Sheng0Erin M. Silva1Rodrigo Tarté2James R. Claus3Department of Animal & Dairy Sciences, University of Wisconsin-MadisonDepartment of Plant Pathology, University of Wisconsin-MadisonDepartment of Animal Science, Iowa State UniversityDepartment of Animal & Dairy Sciences, University of Wisconsin-MadisonAbstract Residual nitrite (NO2 −) and nitrate (NO3 −) have been widely studied in the past few decades for their function to improve processed meat quality and their impact on human health1–4. In this study we examined how the residual nitrite and nitrate (NOx −) content of major classes of processed meats products (n = 1132) produced locally from three regions (East Coast, Midwest and West Coast) and plant protein-based meat analogues (n = 53) available at retail in the United States was influenced by their composition, processing, and geographical attributes. We also conducted time-dependent depletion studies and observed different patterns of NOx − depletion and conversion during processing and storage and correlated them with product quality. Together, our results reveal a comprehensive prospective of NOx − content in processed meats and meat analogues. The NO2 − in processed meats and meat analogues averaged (± standard error; minimum and maximum value in parentheses) 13.7 ± 0.62 (0.0-214.5) and 1.7 ± 0.34 (0.0–11.0), respectively, and the NO3 − in processed meats and meat analogues averaged 32.6 ± 0.90 (2.0–205.9) and 7.2 ± 0.56 (4.0-25.3) ppm, respectively.https://doi.org/10.1038/s41598-025-87563-xNitriteNitrateCured meats colorProcessed meatsMeat analogue |
| spellingShingle | Siyuan Sheng Erin M. Silva Rodrigo Tarté James R. Claus Residual nitrite and nitrate in processed meats and meat analogues in the United States Scientific Reports Nitrite Nitrate Cured meats color Processed meats Meat analogue |
| title | Residual nitrite and nitrate in processed meats and meat analogues in the United States |
| title_full | Residual nitrite and nitrate in processed meats and meat analogues in the United States |
| title_fullStr | Residual nitrite and nitrate in processed meats and meat analogues in the United States |
| title_full_unstemmed | Residual nitrite and nitrate in processed meats and meat analogues in the United States |
| title_short | Residual nitrite and nitrate in processed meats and meat analogues in the United States |
| title_sort | residual nitrite and nitrate in processed meats and meat analogues in the united states |
| topic | Nitrite Nitrate Cured meats color Processed meats Meat analogue |
| url | https://doi.org/10.1038/s41598-025-87563-x |
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