Toward "clean label" processed meat using starter culture and beetroot powder: A case-study in restructured cooked...

Area of Science:

• Food Science
• Meat Science
• Food Chemistry

Background:

• Traditional meat curing relies on sodium nitrite, raising health concerns.
• Developing clean-label meat products necessitates effective nitrite alternatives.
• Restructured cooked ham requires precise curing for safety and quality.

Purpose of the Study:

• To evaluate natural curing agents (beet powder, starter culture, sodium erythorbate) as alternatives to sodium nitrite in restructured cooked ham.
• To assess the impact of these agents on chemical and microbiological characteristics during cold storage.
• To determine the efficacy of this combination in controlling lipid and protein oxidation.

Main Methods:

• Five treatment groups were established: positive control (nitrite), negative control (no nitrite/beet powder), and three experimental groups with varying combinations of beet powder, starter culture, and sodium erythorbate.
• Restructured cooked ham samples were analyzed over 30 days of cold storage.
• Key parameters measured included nitrate/nitrite conversion, residual nitrite, nitrosohemochrome pigment, lipid oxidation, and protein oxidation.

Main Results:

• The treatment combining beet powder, starter culture, and sodium erythorbate (APCE) demonstrated effective nitrate to nitrite conversion (46.6 mg/kg at time 0).
• The positive control (COP) showed higher residual nitrite (73.1 mg/kg) and nitrosohemochrome pigment (35.67 ppm).
• The APCE formulation significantly improved control over lipid and protein oxidation compared to controls.

Conclusions:

• The combination of beet powder, starter culture, and sodium erythorbate serves as a viable alternative to commercial sodium nitrite in restructured cooked ham.
• This natural curing approach enhances oxidative stability, contributing to a cleaner label meat product.
• Further research can optimize this formulation for commercial clean-label meat production.