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Results: 1 to 20 of 183

1.

Citrus co-products as technological strategy to reduce residual nitrite content in meat products.

Viuda-Martos M, Fernández-López J, Sayas-Barbera E, Sendra E, Navarro C, Pérez-Alvarez JA.

J Food Sci. 2009 Oct;74(8):R93-R100. doi: 10.1111/j.1750-3841.2009.01334.x. Review.

PMID:
19799678
[PubMed - indexed for MEDLINE]
2.

Survey of residual nitrite and nitrate in conventional and organic/natural/uncured/indirectly cured meats available at retail in the United States.

Nuñez De González MT, Osburn WN, Hardin MD, Longnecker M, Garg HK, Bryan NS, Keeton JT.

J Agric Food Chem. 2012 Apr 18;60(15):3981-90. doi: 10.1021/jf204611k. Epub 2012 Apr 5.

PMID:
22414374
[PubMed - indexed for MEDLINE]
3.

Nitrite, nitrite alternatives, and the control of Clostridium botulinum in cured meats.

Pierson MD, Smoot LA.

Crit Rev Food Sci Nutr. 1982;17(2):141-87. Review.

PMID:
6751698
[PubMed - indexed for MEDLINE]
4.

Influence of turkey meat on residual nitrite in cured meat products.

Kilic B, Cassens RG, Borchert LL.

J Food Prot. 2001 Feb;64(2):235-9.

PMID:
11271773
[PubMed - indexed for MEDLINE]
5.

Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste.

Bázan-Lugo E, García-Martínez I, Alfaro-Rodríguez RH, Totosaus A.

J Sci Food Agric. 2012 Jun;92(8):1627-32. doi: 10.1002/jsfa.4748. Epub 2011 Dec 7.

PMID:
22161559
[PubMed - indexed for MEDLINE]
6.

Nisin: a possible alternative or adjunct to nitrite in the preservation of meats.

Rayman MK, Aris B, Hurst A.

Appl Environ Microbiol. 1981 Feb;41(2):375-80.

PMID:
7195188
[PubMed - indexed for MEDLINE]
Free PMC Article
7.

[Antimicrobial effects of nitrates in meat products].

Jouve JL, Carlier V, Rozier J.

Ann Nutr Aliment. 1980;34(5-6):807-26. Review. French.

PMID:
7020545
[PubMed - indexed for MEDLINE]
8.

Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and frankfurters.

Sindelar JJ, Cordray JC, Olson DG, Sebranek JG, Love JA.

J Food Sci. 2007 Oct;72(8):S551-9.

PMID:
17995620
[PubMed - indexed for MEDLINE]
9.

Maternal cured meat consumption during pregnancy and risk of paediatric brain tumour in offspring: potentially harmful levels of intake.

Pogoda JM, Preston-Martin S.

Public Health Nutr. 2001 Apr;4(2):183-9.

PMID:
11299090
[PubMed - indexed for MEDLINE]
10.

Survival and growth of Clostridium perfringens in commercial no-nitrate-or-nitrite-added (natural and organic) frankfurters, hams, and bacon.

Jackson AL, Sullivan GA, Kulchaiyawat C, Sebranek JG, Dickson JS.

J Food Prot. 2011 Mar;74(3):410-6. doi: 10.4315/0362-028X.JFP-10-364.

PMID:
21375877
[PubMed - indexed for MEDLINE]
11.

Nitrosamines in bacon: a case study of balancing risks.

McCutcheon JW.

Public Health Rep. 1984 Jul-Aug;99(4):360-4.

PMID:
6431483
[PubMed - indexed for MEDLINE]
Free PMC Article
12.

Irradiation and modified atmosphere packaging effects on residual nitrite, ascorbic acid, nitrosomyoglobin, and color in sausage.

Ahn HJ, Jo C, Lee JW, Kim JH, Kim KH, Byun MW.

J Agric Food Chem. 2003 Feb 26;51(5):1249-53.

PMID:
12590463
[PubMed - indexed for MEDLINE]
13.

Comparison of chemiluminescent and AOAC methods for determining nitrite in commercial cured meat products.

Fiddler W, Doerr RC, Gates RA, Fox JB Jr.

J Assoc Off Anal Chem. 1984 May-Jun;67(3):525-8.

PMID:
6746475
[PubMed - indexed for MEDLINE]
14.

Use of nitrates and nitrites as food additives in Nordic countries.

Poulsen E.

Oncology. 1980;37(4):299-301.

PMID:
7192376
[PubMed - indexed for MEDLINE]
15.

[Residual content of nitrite and nitrates in cooked French meat products].

Durand P, Vendeuvre JL.

Ann Nutr Aliment. 1980;34(5-6):1019-24. French.

PMID:
7258903
[PubMed - indexed for MEDLINE]
16.

Genotoxicity testing of cooked cured meat pigment (CCMP) and meat emulsion coagulates prepared with CCMP.

Stevanović M, Cadez P, Zlender B, Filipic M.

J Food Prot. 2000 Jul;63(7):945-52.

PMID:
10914666
[PubMed - indexed for MEDLINE]
17.

Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage.

Devatkal SK, Naveena BM.

Meat Sci. 2010 Jun;85(2):306-11. doi: 10.1016/j.meatsci.2010.01.019. Epub 2010 Feb 1.

PMID:
20374904
[PubMed - indexed for MEDLINE]
18.

Effect of residual ascorbate on determination of nitrite in commercial cured meat products.

Fox JB Jr, Doerr RC, Gates R.

J Assoc Off Anal Chem. 1984 Jul-Aug;67(4):692-7.

PMID:
6469897
[PubMed - indexed for MEDLINE]
19.

Survey of naturally and conventionally cured commercial frankfurters, ham, and bacon for physio-chemical characteristics that affect bacterial growth.

Sullivan GA, Jackson-Davis AL, Schrader KD, Xi Y, Kulchaiyawat C, Sebranek JG, Dickson JS.

Meat Sci. 2012 Dec;92(4):808-15. doi: 10.1016/j.meatsci.2012.07.005. Epub 2012 Jul 17.

PMID:
22857852
[PubMed - indexed for MEDLINE]
20.

Nitrites, nitrates and N-nitrosoamines in Estonian cured meat products: intake by Estonian children and adolescents.

Reinik M, Tamme T, Roasto M, Juhkam K, Jurtsenko S, Tenńo T, Kiis A.

Food Addit Contam. 2005 Nov;22(11):1098-105.

PMID:
16332632
[PubMed - indexed for MEDLINE]

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