Concepedia

Nitrate Curing

Nitrate Curing is a chemical preservation method that involves the controlled addition of nitrates to meat products to inhibit microbial growth and stabilize color through the slow release of nitric oxide during processing.

22

Publications

1.1K

Citations

67

Authors

16

Institutions

Publications per year

2017–2026

4

Parents

Publications

22

Cured meat products without direct addition of nitrate or nitrite: what are the issues?

Joseph G. Sebranek, James N. Bacus · Meat Science · 2007 · 492 citations

, , +13

Porcine Aminopeptidase Activity as Affected by Curing Agents

Fidel Toldrá, M‐CARMEN CERVERÓ, CAROLINA PART · Journal of Food Science · 1993 · 82 citations

, , +13

Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of non-fermented sausages

Yolanda Sanz, Rafael Candel i Vila, Fidel Toldrá · International Journal of Food Microbiology · 1998 · 65 citations

, , +17

THE ROLE OF NITRITE AND NITRATE IN LEBANON BOLOGNA, A FERMENTED SAUSAGE

Laura L. Zaika, TATlANA E. ZELL, Leif Smith et al. · Journal of Food Science · 1976 · 61 citations

, , +16

Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of rapid ripened sausages

Yolanda Sanz, Rafael Candel i Vila, Fidel Toldrá et al. · International Journal of Food Microbiology · 1997 · 44 citations

, , +16

1–5 of 22

Authors

67

  1. FT
    Fidel Toldrá

    Instituto de Agroquímica y Tecnología de Alimentos, Spain

    3 publications · 191 citations

    3

    h-index

  2. PN
    P. Nieto

    Instituto de Agroquímica y Tecnología de Alimentos, Spain

    3 publications · 75 citations

    3

    h-index

  3. JL
    José Luis Navarro

    Instituto de Agroquímica y Tecnología de Alimentos, Spain

    2 publications · 31 citations

    2

    h-index

  4. YS
    Yolanda Sanz

    Instituto de Agroquímica y Tecnología de Alimentos, Spain

    2 publications · 109 citations

    2

    h-index

  5. JG
    Joseph G. Sebranek

    Iowa State University, United States

    2 publications · 507 citations

    2

    h-index

1–5 of 67

Institutions

16

  1. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    5 h-index

    20 publications

    850 citations

  2. Iowa State University

    Ames, United States

    2 h-index

    9 publications

    612 citations

  3. Experimental Station for the Food Preserving Industry

    Parma, Italy

    1 h-index

    1 publications

    37 citations

  4. Warsaw University of Life Sciences

    Warsaw, Poland

    1 h-index

    3 publications

    51 citations

  5. National Institute of Technology

    Oslo, Norway

    1 h-index

    1 publications

    35 citations

  6. Consejo Superior de Investigaciones Científicas

    Madrid, Spain

    1 h-index

    4 publications

    40 citations

  7. University of Veterinary Medicine Hannover, Foundation

    Hanover, Germany

    1 h-index

    3 publications

    66 citations

  8. Technical Solutions (United States)

    Amarillo, United States

    1 h-index

    1 publications

    492 citations

1–8 of 16

Venues

  1. Journal of Food Science

    JFS · 4 publications · 211 citations

    4

    h-index

  2. Meat Science

    4 publications · 557 citations

    4

    h-index

  3. 2

    h-index

  4. International Journal of Food Microbiology

    2 publications · 109 citations

    2

    h-index

  5. Current Clinical Microbiology Reports

    1 publications · 22 citations

    1

    h-index

1–5