Prof. Dr. M.Ali BATUHAN
(Food Science Expert)
In the past, meat products were primarily processed to prevent microbial spoilage and decay, aiming to extend shelf life. With the development of preservation methods, the variety of meat products has begun to increase. Especially in recent years, many additives have been added to processed meats to extend their shelf life. These additives work in different ways to prolong the meat's shelf life. The main goal is to preserve the meat while also enhancing its organoleptic (sensory) properties, increasing the variety of meat products, and making them more economical.
Today, consumers are increasingly exposed to information about the relationship between the consumption of meat products and health risks. As a result, the demand for synthetic additives in meat products has decreased, and the demand for natural additives has increased. For many years, studies have been conducted to explore alternatives to nitrites and nitrates in processed meats that do not pose health risks. However, since nitrates and nitrites have a broad activity in cured meat products, research continues on developing a natural additive that can perform all the functions of these compounds.
Additives can be either natural or synthetic. Natural additives are substances naturally found in food. Naturally cured products are typically made using natural nitrate sources, although some natural ingredients may also contain nitrite. Naturally processed meat products made with natural ingredients require a relatively high concentration of a natural nitrate.
Spices and Plants
Cumin
Cumin (Cuminum cyminum L.) is a strong aromatic spice obtained from the dried fruits (seeds) of the plant. It contains 2-4.6% essential oils, 10% fixed oils, as well as tannins, oleoresins, resins, proteins, and malic acid. Its characteristic aroma and taste come from special chemical compounds like cuminaldehyde or cuminol. Many studies have been conducted on cumin's antimicrobial activity.
Cinnamon
Cinnamon is a spice obtained from the bark of tropical trees of the genus Cinnamomum. It contains 4% essential oils, including cinnamaldehyde and eugenol. Studies have shown that these compounds inhibit the growth and toxin production of certain mold species, and eugenol has shown a stronger effect against E. coli and K. pneumoniae than antibiotics. This is why it is used in meat processing.
Celery Powder
In 2015, Alahakoona and his team at three different universities conducted a study on "Potential Nitrite Alternatives in Processed Meat." In this study, strategies were explored to reduce the amount of nitrite in dried meat. There is great interest in developing alternatives from natural sources and other preservation techniques considered to be healthier.
Plant-based alternatives such as celery, spinach, and radish contain high amounts of nitrate and can be used as a source of nitrite in food. Celery powder has proven to be an effective food preservative for meat. When made from celery juice, celery powder contains about 2.75% nitrate, which is useful in preserving meat. It is commonly used in organic meat products such as bacon and sausages. Celery powder offers a healthier alternative to sodium nitrate, which is banned by the USDA. When added to meat, it is converted into nitrite, serving as a curing agent for products like organic sausages, sandwiches, and bacon. The use of celery powder eliminates the need for traditional purified nitrate and nitrite curing components.
Others
In recent years, antimicrobial agents against bacteria and yeasts have been used in meat products. However, there is an increasing trend among consumers to avoid synthetic additives. Therefore, in the food industry, plant extracts with commercial value are starting to be used instead of potassium sorbate. In this context, oregano water, black hawthorn fruit extract, and extracts of herbs such as yarrow, lamb's ear, and nervine are currently in the testing phase.
Emulsifiers: Emulsifiers such as phospholipids, lecithins, egg yolks, fatty acids, and their mono- and diglycerides are used. Emulsifiers stabilize systems and help mix two or more immiscible phases. They are also important for achieving the desired texture in sausages and increasing the shelf life of meat.
