ReviewFood science & nutrition2025
Effects of Plant Substitutes for Nitrite on the Technological Characteristics of Fermented Sausages: A Comprehensive Review.
Review in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
6 citing papers in PubMed.
- Main effects of ascorbic acid levels and organic acid type on physicochemical properties, microbial populations, texture, and biogenic amine formation in sucuk.Journal of the science of food and agriculture · 2026Article
- Fermented Radish and Beetroot Powder as Natural Sources of Nitrite in Beef Burger.Foods (Basel, Switzerland) · 2026Article
- Reduced Nitrates/Nitrites and Natural Additives in Organic Fermented Dry-Cured Sausages: Effects on Microbiological Safety, Quality, and Consumer Acceptance.Journal of food science · 2026Article
- The Effect of Swiss Chard Powder as a Curing Agent on Volatile Compound Profile and Other Qualitative Properties of Heat-Treated Sucuk.Foods (Basel, Switzerland) · 2025Article
- Tradition and Innovation in Raw Meat Products with a Focus on the Steak Tartare Case.Foods (Basel, Switzerland) · 2025Review
- Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Meat and its derivatives stand out as valuable sources of premium proteins, essential B-complex vitamins, and minerals. The processing of raw meat, a common practice for creating diverse products like sausages and hams, traditionally involves the use of curing salts, predominantly sodium nitrates and nitrites These salts confer several advantages, encompassing color stabilization, inhibition of spoilage-causing microorganisms such as
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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.