Phytochemicals to reduce nitrite in meat products
Phytochemicals to reduce nitrite in meat products aims to develop new meat processing technologies, resulting in innovative meat products that have low or no nitrite. This will be achieved by introducing carefully selected mixtures of biologically active compounds originating from natural plant extracts. These active compounds, referred to as phytochemicals, are found in a wide range of vegetables and fruits and that are known to have beneficial health effects. They also possess antimicrobial activity and may therefore contribute to microbiological safety of the product. The health impact of these newly developed low nitrite containing meat products will be evaluated using genomics markers in a human dietary intervention study. Gene expression profiles and epigenetics changes will be related to markers of exposure to potentially carcinogenic substances and markers of carcinogenic risk.