New cured meat method avoids added nitrates, nitrites...

[daveomak]

New cured meat method avoids added nitrates, nitrites

A Texas A&M research team received a $500,000 USDA grant to explore using amino acids to achieve natural curing.

www.meatpoultry.com

 

[indaswamp]

Now that is very cool Dave! Thanks for posting!

 

[BurntWeenie]

The actual grant application https://cris.nifa.usda.gov/cgi-bin/...t&id=anon&pass=&search=R=94915&format=WEBLINK

Texas A&M meat scientist developing 'no nitrite-added' cured meats

Imagine your favorite cured meat like beef jerky, pepperoni or bacon without any added sodium nitrite from any source currently necessary for color and shelf life. Wes Osburn, Ph.D., is doing exactly that.

phys.org

 

[SmokinEdge]

Interesting. I read about this some and the big role that nitrous acid (HONO) plays in this process. Here is something to read about the reaction of nitrous acid and different amino acids.

https://www.jbc.org/article/S0021-9258(18)77143-3/pdf

 

[JC in GB]

New cured meat method avoids added nitrates, nitrites

A Texas A&M research team received a $500,000 USDA grant to explore using amino acids to achieve natural curing.

www.meatpoultry.com

Interesting but isn't this just using nitric oxide synthase to produce nitrates inside the meats instead of introducing them externally?

How does this differ when consumed? Thanks for posting.. I love this science stuff.

JC

 

[mcokevin]

Really interesting. Curious what this might mean for sodium levels in cured meats.

 

[indaswamp]

Really interesting. Curious what this might mean for sodium levels in cured meats.

I'm sure it will not change how much salt is recommended. Meat dries with the aid of salt. Can't do that effectively on large pieces without salt. As the surface of salumi dries, the salt concentration in that region rises and the different salt gradient is what pulls moisture to the surface of the meat.

 

[Fueling Around]

Thanks daveomak and BurntWeenie and SmokinEdge .

I got a good chuckle out of reading the referenced articles.

"He said he is developing a prototype amino acid-cured ham product that will be taken through a manufacturing sensory analysis for cured color pigment, volatile compounds, sensory and textural analysis and shelf life."

$500k to develop a new Spam?

 

[Winterrider]

Would be great if everything pans out. Thanks daveomak

 

[Brokenhandle]

Gosh, I must be getting old... don't like change. I'll stick to what I've learned here!

Ryan