S-Nitroso-N-acetylcysteine (NAC–SNO) vs. nitrite as an anti-clostridial additive for meat products-Reference-Cited by-同舟云学术

S-Nitroso-N-acetylcysteine (NAC–SNO) vs. nitrite as an anti-clostridial additive for meat products

Published:2021 Issue:5 Volume:12 Page:2012-2019
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Shpaizer Adi¹²³⁴⁵,Kanner Joseph¹²³⁴⁵,Tirosh Oren¹²³⁴⁵^ORCID

Affiliation:

1. Institute of Biochemistry

2. Food Science and Nutrition

3. Faculty of Agriculture Food and Environment

4. The Hebrew University of Jerusalem

5. Rehovot 76100

Abstract

NAC–SNO is an efficient preservative against Clostridium spore germination, and under the same conditions and concentrations generates much less methaemoglobin and detectable N-nitrosoamines in the blood, in vivo.

Funder

Ministry of Agriculture and Rural Development

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO02839H

Reference28 articles.

1. Oxidative processes in meat and meat products: Quality implications

2. S-Nitroso-N-acetylcysteine (NAC-SNO) as an Antioxidant in Cured Meat and Stomach Medium

3. S-Nitroso-N-acetylcysteine Generates Less Carcinogenic N-Nitrosamines in Meat Products than Nitrite

4. Nitrates, Nitrites, and Nitrosamines

5. VolatileN-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies

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