522
Views
0
CrossRef citations to date
0
Altmetric
Review Article

Levers to reconcile cured meat products with health concerns and culinary heritage

Pages 898-910 | Received 05 Apr 2023, Accepted 13 Jul 2023, Published online: 22 Aug 2023

References

  • Ahluwalia A, Gladwin M, Coleman GD, Hord N, Howard G, Kim-Shapiro DB, Lajous M, Larsen FJ, Lefer DJ, McClure LA, et al. 2016. Dietary nitrate and the epidemiology of cardiovascular disease: report from a national heart, lung, and blood institute workshop. J Am Heart Assoc. 5(7):e003402. doi: 10.1161/JAHA.116.003402.
  • Barat JM, Toldrà F. 2011. Reducing salt in processed meat products. In: J.P. Kerry, J.F. Kerry, editor(s). Woodhead Publishing Series in Food Science, Technology and Nutrition, Processed Meats. p. 331–345.
  • Birlouez E. 2019. L’évolution de la perception de la qualité alimentaire au cours des âges. INRA Prod Anim. 32(1):25–36. doi: 10.20870/productions-animales.2019.32.1.2419.
  • Castelló E. 2020. Storytelling in applications for the EU quality schemes for agricultural products and foodstuffs: place, origin and tradition. Span J Agric Res. 18(2):e0105. doi: 10.5424/sjar/2020182-16192.
  • Cross A, Ferrucci L, Risch A, Graubard B, Ward M, Park Y, Hollenbeck A, Schatzkin A, Sinha R. 2010. A large prospective study of meat consumption and colorectal cancer risk: an investigation of potential mechanisms underlying this association. Cancer Res. 70(6):2406–2414. doi: 10.1158/0008-5472.CAN-09-3929.
  • Cross A, Freedman N, Ren J, Ward M, Hollenbeck A, Schatzkin A, Sinha R, Abnet C. 2011. Meat consumption and risk of esophageal and gastric cancer in a large prospective study. Am J Gastroenterol. 2011 Mar106(3):432–442. doi: 10.1038/ajg.2010.415.
  • de Saint Pol T. 2017a. Sociologie de l’alimentation. L’Année Sociologique. 67 (1):11–22. doi: 10.3917/anso.171.0011.
  • de Saint Pol T. 2017b. Les évolutions de l’alimentation et de sa sociologie au regard des inégalités sociales. L’année Sociologique. 67(1):11–22. 2017 doi: 10.3917/anso.171.0011.
  • Delgado J, Ansorena D, Van Hecke T, Astiasaran I, De Smet S, Estevez M. 2021. Meat lipids, NaCl and carnitine: do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases? Meat Sci. 171:108278. doi: 10.1016/j.meatsci.2020.108278.
  • Di Vita G, Blanc S, Brun F, Bracco S, D’Amico M. 2019. Quality attributes and harmful components of cured meats: exploring the attitudes of Italian consumers towards healthier cooked ham. Meat Sci. 155:8–15. doi: 10.1016/j.meatsci.2019.04.013.
  • Endo H, Iijima K, Asanuma K, Ara N, Ito H, Asano N, Uno K, Koike T, Imatani A, Shimosegawa T. 2010. Exogenous luminal nitric oxide exposure accelerates columnar transformation of rat esophagus. Int J Cancer. 127(9):2009–2019. doi: 10.1002/ijc.25227.
  • Etemadi A, Sinha R, Ward MH, Graubard BI, Inoue-Choi M, Dawsey SM, Abnet CC. 2017. Mortality from different causes associated with meat, heme iron, nitrates, and nitrites in the NIH-AARP diet and health study: population based cohort study. BMJ. 357:j1957. doi: 10.1136/bmj.j1957.
  • Ferreira I, Leite A, Vasconcelos L, Rodrigues S, Mateo J, Munekata P, Teixeira A. 2022. Sodium reduction in traditional dry-cured pork belly using glasswort powder (Salicornia herbacea) as a partial NaCl replacer. Foods. 11:3816. doi: 10.3390/foods11233816.
  • Fieira C, Marchi J, Alfaro A. 2015. Partial replacement of sodium chloride in Italian salami and the influence on the sensory properties and texture. Acta Sci Technol. 37(2):293. doi: 10.4025/actascitechnol.v37i2.24912.
  • Gomez-Salazar JA, Galva-Navarro A, Lorenzo J, Sosa-Morales M-E. 2021. Ultrasound effect on salt reduction in meat products: a review. Curr Opin Food Sci. 38:71–78. doi: 10.1016/j.cofs.2020.10.030.
  • Gou P, Zhen ZY, Hortós M, Arnau J, Diestre A, Robert N, Claret A, Čandek-Potokar M, Santé-Lhoutellier V. 2012. PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—I. Associations in Spanish dry-cured ham Jamón Serrano. Meat Sci. 92(4):346–353. doi: 10.1016/j.meatsci.2012.06.018.
  • Guerrero L, Guardia MD, Xicola J, Verbeke W, Vanhonacker F, Zakowska-Biemans S, Sajdakowska M, Sulmont-Rosse ́ C, Issanchou S, Contel M, et al. 2009. Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study. Appetite. 52(2):345–354. doi: 10.1016/j.appet.2008.11.008.
  • Hung Y, De Kok T, Verbeke W. 2016. Consumer attitude and purchase intention towards processed meat products with natural compounds and a reduced level of nitrite. Meat Sci. 121:119–126. doi: 10.1016/j.meatsci.2016.06.002.
  • IARC. 2018. Red meat and processed meat. IARC Monographs on the Evaluation of Carcinogenic Risks to Humans. Vol. 114, p. 37–472.
  • IFIP. 2016. Code des Usages de la Charcuterie, de la Salaison et des Conserves de Viandes, Edition 2016. Paris: IFIP-Institut du Porc
  • Laranjo M, Gomes A, Agulheiro-Santos AC, Eduarda Potes M, João Cabrita M, Garcia R, Rochaa JM, Roseiro LC, Fernandes MJ, Fernandes MH, et al. 2016. Characterisation of ‘Catalão‘ and ‘Salsichão‘ Portuguese traditional sausages with salt reduction. Meat Sci. 116:34–42. doi: 10.1016/j.meatsci.2016.01.015.
  • Lucarini M, Saccani G, D’Evoli L, Tufi S, Aguzzi A, Gabrielli P, Marletta L, Lombardi-Boccia G. 2013. Micronutrients in Italian ham: a survey of traditional products. Food Chem. 140(4):837–842. doi: 10.1016/j.foodchem.2012.10.020.
  • Machha A, Schechter AN. 2011. Dietary nitrite and nitrate: a review of potential mechanisms of cardiovascular benefits. Eur J Nutr. 50(5):293–303. doi: 10.1007/s00394-011-0192-5.
  • Maslow AH. 1943. A theory of human motivation. Psychological Review. 50(4):370–396. doi: 10.1037/h0054346.
  • Menard C, Heraud F, Volatier JL, Leblanc JC. 2008. Assessment of dietary exposure of nitrate and nitrite in France. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 25(8):971–988. doi: 10.1080/02652030801946561.
  • Mortensen A, Aguilar F, Crebelli R, Di Domenico A, Dusemund B, Frutos MJ, Galtier P, Gott D, Gundert-Remy U, Lambre C, et al. 2017. Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives. Efsa J. 15(6):e04786. doi: 10.2903/j.efsa.2017.4786.
  • O’Donnell M, Mente A, Yusuf S. 2014. Evidence relating sodium intake to blood pressure and CVD. Curr Cardiol Rep. 16(10):529. doi: 10.1007/s11886-014-0529-9.
  • Pagliarini E, Laureati M, Dinnella C, Monteleone E, Proserpio C, Piasentier E. 2016. Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams. J Sci Food Agric. 96(3):798–806. doi: 10.1002/jsfa.7151.
  • Palombo V, D’Andrea M, Licastro D, Dal Monego S, Sgorlon S, Sandri M, Stefanon B. 2021. Single-step genome wide association study identifies qtl signals for untrimmed and trimmed thigh weight in Italian crossbred pigs for dry-cured ham production. Animals. 11(6):1612. doi: 10.3390/ani11061612.
  • Paredi G, Benoni R, Pighini G, Ronda L, Dowle A, Ashford D, Thomas J, Saccani G, Virgili R, Mozzarelli A. 2017. Proteomics of parma dry-cured ham: analysis of salting exudates. J Agric Food Chem. 65(30):6307–6316. doi: 10.1021/acs.jafc.7b01293.
  • Pegg RB, Honikel KO. 2014. Principles of Curing. In F. Toldrá, Y. H. Hui, I. Astiasarán, J. G. Sebranek, & R. Talon, editor(s). Handbook of Fermented Meat and Poultry.1st ed., John Wiley & Sons, Ltd. p. 19–30 doi: 10.1002/9781118522653.ch4.
  • Petrova I, Aasen I, Rustad T, Eikevik T. 2015. Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process. Eur Food Res Technol. 241(5):587–599. doi: 10.1007/s00217-015-2490-2.
  • Picouet PA, Sala X, Garcia-Gil N, Nolis P, Colleo M, Parella T, Arnau J. 2012. High pressure processing of dry-cured ham: ultrastructural and molecular changes affecting sodium and water dynamics. Innovative Food Science an Emerging Technologies. 16:335–340. doi: 10.1016/j.ifset.2012.07.008.
  • Prache S, Adamiec C, Astruc T, Baéza-Campone E, Bouillot PE, Clinquart A, Feidt C, Fourat E, Gautron J, Girard A, et al. 2022. Review: quality of animal-source foods. Animal. 16 Suppl 1:100376. doi: 10.1016/j.animal.2021.100376.
  • Quist AJL, Inoue-Choi M, Weyer PJ, Anderson KE, Cantor KP, Krasner S, Freeman LEB, Ward MH, Jones RR. 2018. Ingested nitrate and nitrite, disinfection by-products, and pancreatic cancer risk in postmenopausal women. Int J Cancer. 142(2):251–261. doi: 10.1002/ijc.31055.
  • Ramaroson M, Guillou S, Rossero A, Rezé S, Anthoine V, Moriceau N, Martin J-L, Duranton F, Zagorec M. 2018. Selection procedure of bioprotective cultures for their combined use with high pressure processing to control spore-forming bacteria in cooked ham. Int J Food Microbiol. 276:28–38. doi: 10.1016/j.ijfoodmicro.2018.04.010.
  • Sabio E, Vidal-Aragon MC, Bernalte MJ, Gata JL. 1998. Volatile compounds present in six types of dry-cured ham from south European countries. Food Chem. 61(4):493–503. doi: 10.1016/S0308-8146(97)00079-4.
  • Santarelli RL, Pierre F, Corpet DE. 2008. Processed meat and colorectal cancer: a review of epidemiologic and experimental evidence. Nutrition & Cancer. 60(2):131–144. doi: 10.1080/01635580701684872.
  • Santarelli RL, Vendeuvre JL, Naud N, Tache S, Gueraud F, Viau M, Genot C, Corpet DE, Pierre FHF. 2010. Meat processing and colon carcinogenesis: cooked, nitrite-treated, and oxidized high-heme cured meat promotes mucin-depleted foci in rats. Cancer Prevention Research. 3(7):852–864. doi: 10.1158/1940-6207.capr09-016.
  • Santé-Lhoutellier V, Robert N, Martin JF, Gou P, Hortós M, Arnau J, Diestre A, Candek-Potokar M. 2012. PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction. Meat Sci. 92(4):354–359. doi: 10.1016/j.meatsci.2012.06.022.
  • Shakil MH, Trisha AT, Rahman M, Talukdar S, Kobun R, Huda N, Zzaman W. 2022. Nitrites in cured meats, health risk issues, alternatives to nitrites: a review. Foods. 11(21):3355. doi: 10.3390/foods11213355.
  • Škrlep M, Čandek-Potokar M, Žlender B, Robert N, Santé-Lhoutellier V, Gou P. 2012. PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing. Meat Sci. 92(4):360–365. doi: 10.1016/j.meatsci.2012.06.021.
  • Song P, Wu L, Guan W. 2015. Dietary nitrates, nitrites, and nitrosamines intake and the risk of gastric cancer: a meta analysis. Nutrients. 7(12):. 872–9895. doi: 10.3390/nu7125505.
  • Toldrá F, Hui YH. 2014. Dry-fermented sausages and ripened meats: an overview. Handbook of Fermented Meat and Poultry. In: Toldrá, Hui, editor(s). Astiasarán, Sebranek, Talon; p. 1–6.
  • Velcovska S, Sadilek T. 2014. Analysis of quality labels included in the European union quality schemes. Czech J Food Sci. 32(2):194–203. doi: 10.17221/189/2013-CJFS.
  • Wang Y-J, Yeh T-L, Shih M-C, Tu Y-K, Chien K-L. 2020. Dietary sodium intake and risk of cardiovascular disease: a systematic review and dose-response meta-analysis. Nutrients. 12(10):2934. doi: 10.3390/nu12102934.
  • WHO. 2012. Sodium Intake for Adults and Children. In Guideline: sodium Intake for Adults and Children; WHO: Geneva, Switzerland,
  • Zhang X, Yang J, Gao H, Zhao Y, Wang J, Wang S. 2020. Substituting sodium by various metal ions affects the cathepsins activity and proteolysis in dry-cured pork butts. Meat Sci. 166:108132. doi: 10.1016/j.meatsci.2020.108132.