The presence of nitrite in cured meat products can lead to the formation of nitroso-compounds (NOCs), some of which have been linked to a higher risk of developing colon cancer 1. The objective was to study the formation mechanism of NOCs in nitrite-free cured meat products during in vitro dynamic digestion.
Article en accès ouvert disponible ici.
Can nitrite-free recipes of cured meat products prevent the formation of nitroso-compounds during digestion?
Ajouter à ma liste
Auteurs :
Petit N, Keuleyan E, Bourillon-Blinet S, Aubry L, Promeyrat A, Nassy G, Santé-Lhoutellier V
Fiche technique
Titre :
Can nitrite-free recipes of cured meat products prevent the formation of nitroso-compounds during digestion?
Date sortie / parution :
2022
Référence :
7th International Conference on Food Digestion (ICFD 2022), 3-5 mai 2022, Cork, Irlande
Auteurs
Ingénieure d'étude - Experte en biochimie des viandes et des produits transformés
Directeur du pôle Viandes et Charcuteries