ReviewFood technology and biotechnology2025
Evaluation of Nonthermal Technologies to Reduce or Replace Nitrite in Meat Products.
Review in Food technology and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 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
4 citing papers in PubMed.
- Current Innovations in Meat Fermentation with a View to Producing More Sustainable, Healthier and Safer Products.Foods (Basel, Switzerland) · 2026Review
- The Hidden Burden of Water-Binding Additives in Meat Products: Biochemical, Clinical, and Psychosocial Implications.Molecular nutrition & food research · 2026Review
- Investigation of Chemical and Processing Hurdle Impacts upon Microbial Control and Physicochemical Quality of Manufactured Pepperoni Products.Foods (Basel, Switzerland) · 2026Article
- Effects of Dry-Cured Ham Consumption on Cardiometabolic and Vascular Health in Adults: A Systematic Review and Meta-Analysis of Human Intervention Studies.Foods (Basel, Switzerland) · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nitrite and nitrate salts are preservatives that act as antimicrobial (bacteriostatic and bactericidal activity) and antioxidant agents in the processing of meat products and confer sensory properties to meat (by creating and preserving colours and flavours). Nitrite is mainly used as a preservative to prevent the growth of
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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.