Gary A. Sullivan
Date of this Version
Rasmussen, F. D. (2018) Comparison of Traditional and Alternative Ingredients on Meat Curing Reactions Using a Model System (Master's Thesis) Retrieved from: DigitalCommons@University of Nebraska-Lincoln
Consumer’s negative perception of “chemical-sounding” ingredients has increased the use of alternative ingredients. The objective of this study was to determine the effect traditional (sodium nitrite with or without sodium erythorbate) or alternative (celery juice powder with or without acerola cherry powder) curing systems with different ingoing concentrations of sodium nitrite using model meat solutions. Curing systems with reducing agents developed the most cured meat pigment (p < 0.001). Using more than 50 ppm of nitrite did not further increase cured meat pigment (p < 0.001). Curing systems with reducing agents and 50 ppm or greater nitrite had the least residual nitrite (p < 0.001). Alternative curing systems had the most residual sulfhydryl groups when formulated with 100 ppm or more nitrite (p < 0.001). Treatments with reducing agents had greater residual reducing capacity than treatments without reducing agents (p < 0.001). Both alternative and traditional curing systems develop similar cured meat pigment but differences in the nitrosation of cysteine exist.
Advisor: Gary A. Sullivan