The Influence of Different Levels of Sodium Nitrite on the Safety, Oxidative Stability, and Color of Minced Roasted Beef

Impact of reducing nitrate/nitrite levels on the behavior of Salmonella Typhimurium and Listeria monocytogenes in French dry fermented sausages

(2018) Souad Christieans et al.   MEAT SCIENCE

Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats

(2018) Didier Majou et al.   MEAT SCIENCE

Alternatives to nitrite in processed meat: Up to date

(2015) Amali U. Alahakoon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nitrite promotes protein carbonylation and Strecker aldehyde formation in experimental fermented sausages: Are both events connected?

(2014) A. Villaverde et al.   MEAT SCIENCE

Toxicological issues associated with production and processing of meat

(2013) Tõnu Püssa   MEAT SCIENCE

Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll

(2013) J.E. Hayes et al.   MEAT SCIENCE

Human safety controversies surrounding nitrate and nitrite in the diet

(2012) Jeffrey J. Sindelar et al.   NITRIC OXIDE-BIOLOGY AND CHEMISTRY

Myoglobin Chemistry and Meat Color

(2012) Surendranath P. Suman et al.   Annual Review of Food Science and Technology

Survival of Listeria innocua in dry fermented sausages and changes in the typical microbiota and volatile profile as affected by the concentration of nitrate and nitrite

(2011) Xavier F. Hospital et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pâtés

(2011) Evelyne H.A. Doolaege et al.   MEAT SCIENCE

Antimicrobial efficacies of plant extracts and sodium nitrite against Clostridium botulinum

(2010) Haiying Cui et al.   FOOD CONTROL