MEATing POINT Magazine: #17 / 2017

CASE STUDY
PREVENT THE FORMATION OF NITROSAMINES
DURING BACON BAKING MANUFACTURED WITH
A BLEND OF NATURAL COMPOUNDS
Introduction
There have been considerable concerns
over the safety of nitrate and nitrite
in foods. Measures have been taken
to reduce the amounts of nitrate
and nitrite used during meat curing
processes owing to concern over the
formation of nitrosamines. Although,
nitrate is largely unreactive but can
be reduced to nitrite, which can then
react with secondary amines to form
nitrosamines (many of which are
carcinogens) (Dennis and Wilson,
2003). N-nitrosamines (NA) may be
formed during production and storage
of nitrite preserved meat products.
The group of NA includes both the
so called volatile NA (VNA) and the
non-volatile NA (NVNA).
Nitrosamines are chemical substances
with strong toxic, mutagenic, neuro- and
nephrotoxic and carcinogenic effects.
Dimethylonitrosamine (DMNA) and
diethylonitrosamine (DENA) have the
strongest toxic activity.
Bacon processing
Material and methods
Figure 1. Raw bacon. Raw pork bellies were purchased from a local supplier. The bellies were
injected to 15%. See table below with the brine formula (Table 1).
Table 1. Brine formula
Objective
Compare the potential nitrosamine
formation in two different types of
cooked bacon. One bacon was made
using nitrite (150 ppm) and the other
one was produced without nitrite
addition using NATPRE T-10 CUR
RME, a PROSUR product that is
based in fruit and spice extracts with
high content of polyphenols.
Table 2. The dosage of each ingredients in the bacon after injection.
28 www.meatingpoint-mag.com | 2017