Concepedia

Nitrite Curing

Nitrite Curing is a chemical preservation method that involves the controlled addition of nitrite compounds to meat products to inhibit microbial growth, stabilize color, and prevent lipid oxidation, distinguishing it from other curing techniques through its specific reliance on nitrite-derived reactive nitrogen species.

77

Publications

2.9K

Citations

243

Authors

86

Institutions

Publications per year

2017–2026

20

Variants

Nitrite-based Curing

Parents

Publications

77

Nitrite Curing of Meat, the N-Nitrosamine Problem and Nitrite Alternatives

Vanderstoep John · Food Research International · 2002 · 146 citations

, , +13

Use of sodium nitrite in cured meats today

R. G. Cassens · Food technology · 1995 · 124 citations

, , +13

Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storage

Sang-Keun Jin, Jungseok Choi, Han‐Sul Yang et al. · Meat Science · 2018 · 119 citations

, , +16

Effect of Nitrite and Salt on the Color, Flavor and Overall Acceptability of Ham

D.A. Froehlich, E.A. Gullett, W.R. Usborne · Journal of Food Science · 1983 · 112 citations

, , +16

An innovative curing process with plasma‐treated water for production of loin ham and for its quality and safety

Hae In Yong, Jooyoung Park, Hyun‐Joo Kim et al. · Plasma Processes and Polymers · 2017 · 89 citations

, , +14

1–5 of 77

Authors

243

  1. RG
    R. G. Cassens

    University of Wisconsin–Madison, United States

    5 publications · 255 citations

    5

    h-index

  2. FS
    Fereidoon Shahidi

    Memorial University of Newfoundland, Canada

    4 publications · 164 citations

    4

    h-index

  3. JD
    James D. Kemp

    University of Kentucky, United States

    3 publications · 47 citations

    3

    h-index

  4. PN
    P. Nieto

    Instituto de Agroquímica y Tecnología de Alimentos, Spain

    3 publications · 75 citations

    3

    h-index

  5. SJ
    Samooel Jung

    Chungnam National University, South Korea

    3 publications · 160 citations

    3

    h-index

1–5 of 243

Institutions

86

  1. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    5 h-index

    19 publications

    694 citations

  2. University of Wisconsin–Madison

    Madison, United States

    5 h-index

    11 publications

    500 citations

  3. University of Kentucky

    Lexington, United States

    4 h-index

    10 publications

    178 citations

  4. Memorial University of Newfoundland

    St. John's, Canada

    3 h-index

    5 publications

    269 citations

  5. Seoul National University

    Seoul, South Korea

    3 h-index

    10 publications

    472 citations

  6. Chungnam National University

    Daejeon, South Korea

    3 h-index

    3 publications

    160 citations

  7. University College Cork

    Cork, Ireland

    3 h-index

    12 publications

    303 citations

  8. Korea Food Research Institute

    Wanju, South Korea

    3 h-index

    11 publications

    357 citations

1–8 of 86

Venues

  1. Meat Science

    11 publications · 521 citations

    11

    h-index

  2. Journal of Food Science

    JFS · 10 publications · 391 citations

    10

    h-index

  3. Journal of Agricultural and Food Chemistry

    5 publications · 246 citations

    5

    h-index

  4. Food Chemistry

    3 publications · 132 citations

    3

    h-index

  5. International Journal of Food Properties

    2 publications · 37 citations

    2

    h-index

1–5