Residual nitrite and nitrate in processed meats and meat analogues in the United States

Abstract

Abstract Residual nitrite (NO 2 − ) and nitrate (NO 3 − ) have been widely studied in the past few decades for their function to improve processed meat quality and their impact on human health 1–4 . In this study we examined how the residual nitrite and nitrate (NO x − ) content of major classes of processed meats products ( n  = 1132) produced locally from three regions (East Coast, Midwest and West Coast) and plant protein-based meat analogues ( n  = 53) available at retail in the United States was influenced by their composition, processing, and geographical attributes. We also conducted time-dependent depletion studies and observed different patterns of NO x − depletion and conversion during processing and storage and correlated them with product quality. Together, our results reveal a comprehensive prospective of NO x − content in processed meats and meat analogues. The NO 2 − in processed meats and meat analogues averaged (± standard error; minimum and maximum value in parentheses) 13.7 ± 0.62 (0.0-214.5) and 1.7 ± 0.34 (0.0–11.0), respectively, and the NO 3 − in processed meats and meat analogues averaged 32.6 ± 0.90 (2.0–205.9) and 7.2 ± 0.56 (4.0-25.3) ppm, respectively.