Sheng Siyuan, Silva Erin M, Tarté Rodrigo, Claus James R
Department of Animal & Dairy Sciences, University of Wisconsin-Madison, Madison, WI, 53706, USA.
Department of Plant Pathology, University of Wisconsin-Madison, Madison, WI, 53706, USA.
Sci Rep. 2025 Jan 25;15(1):3269. doi: 10.1038/s41598-025-87563-x.
Residual nitrite (NO) and nitrate (NO) have been widely studied in the past few decades for their function to improve processed meat quality and their impact on human health. In this study we examined how the residual nitrite and nitrate (NO) content of major classes of processed meats products (n = 1132) produced locally from three regions (East Coast, Midwest and West Coast) and plant protein-based meat analogues (n = 53) available at retail in the United States was influenced by their composition, processing, and geographical attributes. We also conducted time-dependent depletion studies and observed different patterns of NO depletion and conversion during processing and storage and correlated them with product quality. Together, our results reveal a comprehensive prospective of NO content in processed meats and meat analogues. The NO in processed meats and meat analogues averaged (± standard error; minimum and maximum value in parentheses) 13.7 ± 0.62 (0.0-214.5) and 1.7 ± 0.34 (0.0-11.0), respectively, and the NO in processed meats and meat analogues averaged 32.6 ± 0.90 (2.0-205.9) and 7.2 ± 0.56 (4.0-25.3) ppm, respectively.
在过去几十年中，人们对残留的亚硝酸盐（NO）和硝酸盐（NO）进行了广泛研究，探讨它们对改善加工肉类品质的作用及其对人类健康的影响。在本研究中，我们考察了美国三个地区（东海岸、中西部和西海岸）本地生产的主要加工肉类产品（n = 1132）以及零售市场上植物蛋白基肉类替代品（n = 53）的残留亚硝酸盐和硝酸盐（NO）含量如何受其成分、加工方式和地理属性的影响。我们还进行了随时间变化的消耗研究，观察了加工和储存过程中NO消耗和转化的不同模式，并将它们与产品质量相关联。综合来看，我们的结果揭示了加工肉类和肉类替代品中NO含量的全面情况。加工肉类和肉类替代品中的NO平均含量（±标准误差；括号内为最小值和最大值）分别为13.7±0.62（0.0 - 214.5）和1.7±0.34（0.0 - 11.0），加工肉类和肉类替代品中的NO平均含量分别为32.6±0.90（2.0 - 205.9）和7.2±0.56（4.0 - 25.3）ppm。
