ArticleFoods (Basel, Switzerland)2021
Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
8 citing papers in PubMed, 13 citations in OpenAlex.
- Current Innovations in Meat Fermentation with a View to Producing More Sustainable, Healthier and Safer Products.Foods (Basel, Switzerland) · 2026Review
- Investigation of Chemical and Processing Hurdle Impacts upon Microbial Control and Physicochemical Quality of Manufactured Pepperoni Products.Foods (Basel, Switzerland) · 2026Article
- Comparative Assessment of Fermented and Non-Fermented Berry Seeds as Sources of Functional Oils.Foods (Basel, Switzerland) · 2025Article
- Quality Assessment of Sremska, Nitrite-Free Dry Fermented Sausage Pasteurized with Mild Heat Treatment.Foods (Basel, Switzerland) · 2025Article
- Effects of Plant Substitutes for Nitrite on the Technological Characteristics of Fermented Sausages: A Comprehensive Review.Food science & nutrition · 2025Review
- Evaluation of Nonthermal Technologies to Reduce or Replace Nitrite in Meat Products.Food technology and biotechnology · 2025Review
- A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing.Foods (Basel, Switzerland) · 2024Review
- Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The development of nitrite-free meat products is a current industrial concern. Many efforts have been attempted to replace the nitrite effect in cured meats colour formation and pathogens control. Our previous work evidenced that lactic acid and a cold ripening were the best hurdle technologies for nitrite-free fermented sausages from metabolomics. In the first part of this work, we investigated the effect of lactic acid compared with both two alternative additives (glucono-D-lactone and a mix of sodium di-acetate/sodium lactate) and with low-nitrite sausages, all of them following either cold or traditional ripening. For this purpose, microbiological analysis, pH, water activity (a
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.