Curing meat without adding nitrites

From Editor fleischwirtschaft.com

Friday, March 03, 2023

IMAGO / IP3press

“We are in the second phase of our USDA-NIFA-funded grant,” said associate professor in meat science Wes Osburn. “We are shifting from benchtop to pilot plant production, so it is the first time we are making a commercial cured meat product and evaluating all aspects of the product from colour, shelf life, aroma and sensory properties.”

USA, College Station. Researchers at Texas A&M University are working on a method to cure meats without adding nitrates. The novel approach is based on adding an amino acid and should eliminate the need for direct or indirect addition of sodium nitrite in cured meat products.

According to a Texas A&M press release, associate professor in meat science Wes Osburn has set out to find an innovative method to generate the

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