Sensory quality and consumer perception of reduced/free-from nitrates/nitrites cured meats

Abstract

Synthetic nitrites and nitrates are commonly used food additives that play an important role in enhancing the sensory quality and consumer acceptability of cured meats. However, these compounds have been linked to health concerns, leading to recent regulatory changes. On the 6th of October 2023, a new European Commission Regulation was launched to reduce the maximum allowable limits of these additives in cured meats in Europe. This review paper presents the legislative chronicles in the EU regarding nitrates/nitrites as food additives and their antimicrobial and antioxidant effect together with the mechanism of carcinogenic N-Nitroso compounds formation when used in cured meats. Consumer perception of reduced/free-from nitrates/nitrites cured meats and strategies for creating formulations without or with reduced amounts of nitrites/nitrates and their impact on the different sensory modalities are also discussed.