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Related Experiment Video

Updated: Feb 28, 2026

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication

Published on: September 20, 2016

A Heatmap-Based Risk-Benefit Assessment of Traditional and Processed Meat Products.

Erfan Bagherzadehsurbagh¹, Marta Laranjo², Ricardo Assunção^3,4

¹Department of Food Engineering, Graduate School of Natural and Applied Sciences, Akdeniz University, Pinarbasi, Konyaalti 07070, Antalya, Türkiye.

Foods (Basel, Switzerland)

|February 27, 2026

Summary

This summary is machine-generated.

Processed meats like Salame and Chouriço pose higher health risks due to contaminants and sodium. Unprocessed grilled pork offers the best risk-benefit profile, highlighting processing impacts on meat safety and nutrition.

Keywords:

chemical hazards fermented meat products microbiological hazards nutritional composition pork meat public health risk–benefit assessment

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Area of Science:

Food Science
Nutritional Science
Toxicology

Background:

Meat products are key dietary sources of nutrients but raise health concerns.
Processing methods significantly influence the health impacts of meat products.

Purpose of the Study:

To conduct a Risk-Benefit Assessment (RBA) of various processed meat products.
To compare the health impacts of fermented, dry-cured, and heat-treated meats against grilled pork.

Main Methods:

Utilized a semi-quantitative Risk-Benefit Assessment (RBA) methodology.
Assessed nutritional composition, microbiological, and toxicological hazards from databases and literature.
Employed a heatmap approach for product profile comparison.

Main Results:

Grilled pork presented the most favorable health profile.
Processed meats (Salame, Chouriço, Presunto) showed elevated sodium, nitrites, and contaminants (PAHs, Ochratoxin A).
Salame had the highest risk (histamine, Ochratoxin A); Fiambre had the lowest microbial/toxicological risks despite nitrites.

Conclusions:

Processing technologies are the primary drivers of health-related variability in meat products.
Findings can inform dietary guidelines, regulations, and product innovation.
Engineered fermentation and novel additives offer potential for safer meat products.