Nitrite reduction in cooked ham: an organoleptic and food safety concern?

Meat Science 2026 Open access

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Authors: Maria J. M. Nunes, Rui C. Pereira, Lúcia Noronha, Inês Cruz, Norton Komora, Joana Bastos Barbosa, Maria Vinhas Monteiro, Tânia C.F. Ribas, Raquel.B.R. Mesquita, António O.S.S. Rangel, Fátima Cristiane Teles de Carvalho, Teresa R.S. Brandão
+1 more Paula Teixeira
DOI: 10.1016/j.meatsci.2026.110072
Cited by: 5
References: 78

Abstract

Cooked meat products, particularly ham, are widely consumed, and reducing nitrite levels has become a priority due to health concerns and regulatory pressure. This study evaluated the microbiological safety, technological performance, physicochemical properties, and sensory attributes of whole cooked ham formulated with reduced nitrite (from 150 to 80 ppm) during shelf life. Microbiological analyses were conducted every 15 days, including total viable counts (TVC), lactic acid bacteria (LAB), Enterobacteriaceae , Staphylococcus aureus and Escherichia coli. TVC and LAB remained below the safety threshold (

Fields of Study & Subjects

Muscle metabolism and nutrition Pharmacological Effects and Assays Selenium in Biological Systems

Publication details

Journal / source
Meat Science
Publisher
Elsevier BV
Volume
236
Pages
110072–110072
Publication date
24 February 2026
Language
EN