Effects of nitrite source, reducing compounds, and holding time on cured color development in a cured meat model system

To meet the growing demand for “cleaner” foods, many meat processors have begun using plant-based curing ingredients. The purpose of this project was to determine the effects of nitrite source (sodium nitrite or cultured celery juice powder), reducing compounds (no reducing compound or sodium erythorbate/ascorbic acid from cherry powder), and holding time prior to cooking on cured color development using a meat model system. Treatments with reducing compounds had greater cured pigment and reduced residual nitrite (P < 0.001, P = 0.003, respectively), and displayed increased redness (P < 0.001) and decreased yellowness (P = 0.016). Sodium nitrite treatments had greater cured meat pigment, increased redness, and decreased yellowness (P < 0.001). Longer holding times resulted in a slight increase in a* values when held 60 min (P = 0.011). Using a pre-converted celery juice powder and ascorbic acid from cherry powder, processors can manufacture cured meats exhibiting typical cured meat characteristics without extended holding time prior to cooking.