ArticleFoods (Basel, Switzerland)2025
Investigation of Biogenic Amines and Quality in Jerky, Bacon, and Sausage: Chinese Traditional Meat Product.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 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.
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Who cites it
2 citing papers in PubMed.
- Mechanisms Associated with Quality Deterioration for Vacuum-Packaged Pork Jerky During Accelerated High-Temperature and High-Humidity Storage.Foods (Basel, Switzerland) · 2026Article
- Matrix-dependent bioaccessibility of bioactive amines in Milano dry-fermented sausages after in vitro digestion.Current research in food science · 2026Article
Corrections and comments
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Authors and funding
9 authors.
Funding
Abstract
Traditional meat products are renowned for their distinctive flavor and palatability. Nevertheless, the safety of meat products produced by cottage industries remains a matter of concern, especially regarding the content of biogenic amines (BAs) and overall quality. Currently, limited published data exist on these aspects. This study aimed to assess the levels of BAs and key quality index in 41 traditional meat products sourced from China. The analysis revealed that all samples contained measurable levels of total biogenic amines, with concentrations ranging from 11.76 mg/kg to 1632.24 mg/kg. The nitrite content and total volatile basic nitrogen (TVB-N) value of some samples exceeded the standard and normal range. The findings indicate that BAs levels, TBARS values, and nitrite residues of the tested meat products surpassed toxicity thresholds outlined by various regulatory bodies, emphasizing the critical need for enhanced control measures to mitigate biogenic amine content, TBARS, and nitrite residues in meat products.
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