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 health^1-4. In this study we examined how the residual nitrite and nitrate (NO_x^-) 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 NO_x^- depletion and conversion during processing and storage and correlated them with product quality. Together, our results reveal a comprehensive prospective of NO_x^- 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.

Keywords: Cured meats color; Meat analogue; Nitrate; Nitrite; Processed meats.