Date of this Version
2015 Nebraska Beef Cattle Report, University of Nebraska—Lincoln Extension, MP101.
In an effort to meet consumers’ demand for foods with more natural ingredients, processors have begun manufacturing meat products cured with natural nitrite sources. The objective of this study was to evaluate the quality characteristics of all-beef frankfurters cured with traditional or alternative sources of nitrite and using equivalent amounts of nitrite. Frankfurters cured with alternative sources of nitrite had a slightly darker, less red exterior and slightly more yellow interior than those containing sodium nitrite. No differences were observed for pH or water activity. Both curing methods can be used to manufacture all-beef frankfurters with similar characteristics when using equivalent amounts of nitrite.