CONVENTIONALLY CURED VS. NO- NITRATE-OR-NITRITE-ADDED CURED MEATS: EVOLUTION OF THE NATURAL/ ORGANIC CURING PROCESS. Joe Sebranek, Ph.D.

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1 CONVENTIONALLY CURED VS. NO- NITRATE-OR-NITRITE-ADDED CURED MEATS: EVOLUTION OF THE NATURAL/ ORGANIC CURING PROCESS Joe Sebranek, Ph.D. Charles F. Curtiss Distinguished Professor in Agriculture and Life Sciences, Morrison Endowed Chair, Department of Animal Science, Iowa State University

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3 Consumer interest in natural/organic food continues to grow U.S. market growth in 2013 Conventional foods + 2% Natural/organic % Similar growth predicted for at least the next two years Similar interest in Europe (Germany, France, Denmark, Switzerland, Austria) Consumers are the major driver for development of natural/organic processed meat products Organic Trade Assoc., Press Release, 5/15/2014

4 Another major driver: significant price differentials. Example:(May, 2014 prices, Ames, Ia.) $/lb Product Price ($)/lb. Price relative to conventional Conventional frankfurters (brand A) Natural frankfurters (brand B) Organic frankfurters (brand B) No claim uncured frankfurters (brand A) Conventional bacon (brand C) Natural bacon (brand C) Organic bacon (brand D) Conventional boneless ham (brand C) Natural boneless ham (brand D) Conventional pepperoni (brand C) Organic pepperoni (brand E)

5 Processed meats that are typically cured by conventional methods Do not qualify as natural or organic Curing agents are not considered natural/organic, yet are essential to those products Result is a novel, unusual group of products Labeling Ingredients Potential safety?

6 Labeling of natural/organic products with standardized names (i.e. ham, bacon, etc.) Must be labeled Uncured, No nitrates or nitrites added except for those naturally occurring in Contain measurable curing agents Achieved by adding natural vegetable products in concentrated form naturally cured, alternatively cured, etc. are not recognized by the USDA Resulted in several label variations in the U.S.

7 Examples Consider a common cured meat product with a standardized name such as frankfurters or hot dogs

8 Example: Conventionally cured frankfurters

9 Example: Natural hot dogs

10 Example: Organic hot dogs

11 Example: No natural/organic claim

12 Example: No natural/organic claim

13 Example: Not a standardized name

14 U.S. Labeling Compromise of three separate labeling regulations 1. First passed in 1972, amended in 1979, to allow nitrite-free processed meats, but for products for which there is a standard and to which nitrate or nitrite is permitted or required to be added, may be prepared without nitrate or nitrite and labeled with such standard name when immediately preceded with the term Uncured 9 CFR 319.2; 9 CFR (c) (2)

15 U.S. Labeling USDA policy on Natural Cannot include a chemical preservative and must not be more than minimally processed.

16 U.S. Labeling Organic Food Production Act Specifically prohibits addition of nitrate or nitrite to organic products

17 Evolution of natural curing processes -1 st step Nitrate long recognized as a curing agent Nitrate-reducing cultures developed in the 1950 s Some vegetables are well-recognized for high nitrate content Ideas came together in the late 1990 s to combine celery concentrate and a culture to create a natural cure that required product incubation time to allow conversion of nitrate to nitrite prior to cooking

18 Evolution of natural curing processes -1 st step Daniele, Inc. (Pascoag, RI) in 2001, appears to be among the <irst, if not the <irst, to commercialize a product Naturale Salame, with this process Applegate, Boars Head, Debecca, Mary Ann s, Oberto, Wellshire and others soon followed

19 Evolution of natural curing processes -1 st step By : Large scale U.S. processors entered the market including Tyson, Hormel, Oscar Mayer and others European processors began at about the same time

20 Evolution of natural curing processes -2 nd step Elimination of the starter culture incubation step Supplier conversion of nitrate to nitrite in celery concentrate First became available in 2007 No need to modify procedures or thermal processes used by processors

21 Evolution of natural curing processes -2 nd step Commercial vegetable product concentrates and nitrate/nitrite concentrations. Celery Swiss Chard Beetroot* Nitrate (ppm) 25,000-45,000 25,000-35,000 19,000 Nitrite (ppm) 15,000-22,000 - Recommended use 0.20%-0.50% 0.15%-0.30% - Ingoing concentration with recommended use** Nitrate (ppm) Nitrite (ppm) *Utilized in nutritional supplements **Concentration is limited by flavor

22 Properties of naturally cured products Formulated (ingoing) nitrite is typically less in natural/organic products than with conventional cures Residual nitrite is initially less (Sindelar et al., Meat Sci. 72(6):388, (2007)), but may not differ at retail (Nunez De Gonzalez, J. Ag. Food Chem. 60:3981 (2012)) Color and flavor development is typical of cured meat because formulated (ingoing) nitrite of ppm is generally adequate for these properties Potential concerns for safety with reduced concentrations of ingoing nitrite, though there has been no evidence of foodborne illnesses originating from these products USDA requires 120 ppm ingoing nitrite for safety unless safety is assured by some other preservative process (Food Standards and Labeling Policy Book-USDA, 2005)

23 Growth of Listeria monocytogenes on commercially available uncured, no nitrate-or-nitrite-added frankfurters. C (Naturally Cured) I (Uncured) H (Naturally Cured) F (Naturally Cured) G (Naturally Cured) E (Naturally Cured) J (Naturally Cured) D (Naturally Cured) B (Conventional Control) A (Conventional Control) Schrader. (2010). Ph.D. Thesis. Iowa State University.

24 Evolution of natural curing processes -3 rd step Incorporation of supplementary antimicrobial treatments to assure safety (hurdle concept)

25 Supplementary antimicrobial treatments 1. Post-packaging thermal pasteurization limited to surface effects 2. High hydrostatic pressure processing 600 MPa, highly effective 3. Ingredients a. Vinegar based products (acetic acid) growth suppression Blends (vinegar, lemon juice) Cultured sugar Buffered vinegar (Mostatin ) b. Lauric arginate (LAE) initial lethality c. Octanoic acid initial lethality

26 Supplementary antimicrobial treatments Effects of antimicrobial treatments on Listeria monocytogenes inoculated (3 log CFU/g) on naturally cured frankfurters stored at 4 C HHP high pressure OA octanoic acid LAE lauric arginate PPTT post package heating 90MX cranberry conc. DV dried vinegar LV1X vinegar, lemon juice Lavieri et al., Meat Sci. 97:568 (2014)

27 Supplementary antimicrobial treatments 4. Other ingredients to supplement natural curing reactions Cherry powder (ascorbic acid) Facilitates more rapid and more extensive nitrite reactions (more efficient curing), evidence of increased antimicrobial effectiveness of nitrite Acerola (Barbados cherry) has 4-5% ascorbic acid

28 Supplementary antimicrobial treatments For all supplementary antimicrobial ingredients: Keep in mind that specific ingredients may not qualify for use in organic or natural products depending on decisions by regulatory agencies Processors should obtain natural certification from vendors for ingredients and should verify authenticy Processors must consult with suppliers and regulatory agencies for appropriate use and labeling of supplementary antimicrobials Process validation is important to assure safety of specific products and processes

29 Novel use of natural nitrite Development and maintenance of fresh meat color in low-oxygen environments Low concentration of celery powder on fresh meat surface in the absence of oxygen forms nitrosylmyoglobin (cherry-red) Patented process (Baublitis and Sawyer, (2011), Tyson Foods) Similar to fresh meat packaging film developed by Bemis Corp. (FreshCase )

30 Evolution of natural curing processes 4th step? Could natural/organic processed meats provide a vehicle to deliver increased dietary nitrate to supplement human physiological nitric oxide concentrations and promote good health?

31 Nitric Oxide: the Wonder Molecule Nitric oxide has been found to have many roles in human physiology regulates blood pressure and blood flow (effective vasodilator), affects heart disease and strokes provides neurotransmission/brain function memory functions, Alzheimers? kills bacteria and other immune system challengers-immunological function promotes healing by accelerating the revascularization of wounds Now has physiological, nutritional and even therapeutic roles in human health

32 Nitric Oxide: the Wonder Molecule First discoveries of nitric oxide in human physiology (1980 s) showed that NO was formed from arginine by catalytic activity of nitric oxide synthase (NOS) converting arginine to citrulline Note that oxygen is necessary (L-arginine + O 2 L-citrulline + NO + H 2 O) Nitric oxide was first recognized by meat scientists as the agent responsible for cured meat color in 1901!

33 Nitric Oxide: the Wonder Molecule a role for dietary nitrate? Research in the 1970 s (by meat scientists) showed that a significant amount of nitrite is formed in saliva by bacterial reduction of secreted nitrate Dietary nitrate is readily absorbed (approx. 100%)and persists in the bloodstream about 25% is then secreted in saliva where oral bacteria convert the nitrate (about 20 %) to nitrite which is swallowed some nitrite is converted to nitrous acid and subsequently NO in the stomach, the rest is absorbed and enters the bloodstream Acidic conversion of nitrite to nitric oxide is well-recognized (again from meat curing studies!) so this suggests an avenue of formation of physiological NO, and one for which dietary nitrate is important

34 Nitrate, Nitrite and NO Intake (mg/day) Nitrate Nitrite NO Diet (w/o cured meat) Cured meat (50 g/day) Water Saliva Endogenous NOS Bryan et al., Food Cosmet. Toxicol. 50:3646 (2012)

35 Importance of Dietary Nitrate/Nitrite Dietary nitrate and nitrite increase tissue and blood concentrations of nitrite Because the NOS system requires oxygen, it s function is limited in cases of restricted blood flow such as heart attacks and strokes Nitrite serves as a low-oxygen source of NO in blood and especially in tissue by: Hemoglobin/myoglobin reductase activity Acidic reduction (increased lactic acid) Xanthine reductase Thus blood and tissue nitrite concentration may be a critical protective component when oxygen is limited

36 Importance of Dietary Nitrate/Nitrite From research in the past 10 years Now obvious that dietary nitrate and nitrite are important physiological sources of NO Dietary nitrate is now being suggested by some researchers as part of new dietary guidelines Dietary nitrate has also been suggested as part of preventative or therapeutic strategies for diseases characterized by NO insufficiency Age-related decline in the NOS system At age 40, NO production by the arginine-nos system is about 50% of that at age 20 Dietary supplementation of arginine has been shown to be ineffective

37 Importance of Dietary Nitrate/Nitrite

38 Importance of Dietary Nitrate/Nitrite Dietary nitrate achieves reduction of blood pressure by 5%-10%, and even attenuates sodium-induced hypertension Mean arterial pressures in animals treated with high salt (4% of diet) and nitrate (0.08 or 0.8 g/ day). Carlstom et al., Cardio. Res. 89:574 (2011).

39 Importance of Dietary Nitrate/Nitrite A key feature of the Mediterranean diet is the co-consumption of nitrite together with the unsaturated fatty acids Charles et al., Proc. Nat. Acad. Sci. Early Ed., (2014) The food choices recommended in the DASH diet(dietary Approaches to Stop Hypertension) can reach up to 1220 mg nitrate/day. Hobbs et al., Nutr. Res. Rev. 26:210(2013)

40 Importance of Dietary Nitrate/Nitrite Improves exercise performance 200 mg beetroot consumption 60 minute prior to running improved running performance (speed in second half of trial) by 5% (2012) Murphy et al., J. Acad. Nutr. Diet. 112:548 Many competitive-class athletes now utilize beetroot supplements to enhance performance (2012) Cermak et al., Int. J. Sports Nutr. Exer. Met. 22:64

41 Importance of Dietary Nitrate/Nitrite Metabolic Activity and Circulatory Responses to Maximal Exercise After Dietary Supplementation with Nitrate Max O2 Max HR O2 Pulse Time/Exh. Max Lac. (ml/beat) (seconds) Nitrate 3.62* * 10.9 Placebo *significantly different Conclusion: reduced oxygen consumption and improved endurance = improved muscle efficiency Larsen et al., Free Rad. Biol. Med. 48:302 (2010)

42 Importance of Dietary Nitrate/Nitrite Nitrite concentration in human breast milk Increases dramatically for the first three days after birth Declines by 60% at 4 th day, 90% after 8 days Hypothesized to be important to infants before G.I. tract bacteria are established Documented to prevent newborn necrotizing enterocolitis (NEC) resulting from limited intestinal blood flow administration of nitrite is used as therapy for NEC Bryan, ICOMST, 2012

43 Nitric Oxide Dietary Supplement Commercially available as NEO40 Daily ( Composed of proprietary blend of beetroot (nitrate), Hawthorn berry (nitrate reductase), citrulline and nitrite Promoted for individuals over age 40 when endogenous NO begins to decline Daily use shown to increase plasma nitrite and nitrate, and decrease tryglycerides

44 Nitric Oxide Dietary Supplement Patients taking Neo40 Daily for 30 days saw a 10% to 55% decrease in fasting TGs Triglycerides (mg/dl) Triglycerides (mg/dl) P =.02 0 Day 0 Day 30 0 Day 0 Day 30 Zand et al., Nutr. Res. 31:262 (2011).

45 Importance of Dietary Nitrate/Nitrite Therefore, nitrite and nitrate may serve as essential nutrients for optimal cardiovascular health and may provide a treatment modality for cardiovascular disease. Bryan et al., Proc. Nat. Acad. Sci. Early Ed.(2007) It appears that the longstanding concerns about the toxicity of oral nitrite or nitrate are overstated Machha and Schechter, Eur. J. Nutr. 50:293(2011) The historical classification of nitrite as a cure may now have a new meaning Bryan, Meat Sci. 92:279 (2012)

46 For a long time in meat curing, nitrite has been MAGIC! Now for human health, nitrite (nitric oxide) is TRULY MAGIC!

47 Could nitrate/nitrite be considered Vitamin N? Nitrate/nitrite offer new preventative or therapeutic strategies and new dietary guidelines for good health relative to diseases characterized by NO deficiency Definition of a vitamin - a group of organic substances essential in small quantities to normal metabolism, found in minute amounts in natural foods, deficiencies of which produce specific disorders. Bryan, Encyclopedia of Meat Sciences (in press, 2014)

48 Closing thought a 4 th step in the evolution of natural curing? Could processed meat formulated with high nitrate concentration be considered heart-healthy? Nitrate is inert in cooked meat and is not depleted over time; therefore remains as a dietary source of NO; there is no risk of nitrosamines Nitrate is permitted (USDA) at 1718 mg/kg in comminuted products and 4 oz./112 grams would provide close to 200 mg of dietary nitrate. Celery and beetroot could be used as ingredients for additional supplementation. Research with human subjects has shown that doses of mg of dietary nitrate increased blood and tissue NO concentrations and reduced blood pressure with no negative effects Processed meat products formulated with 5300 mg/kg nitrate would provide 600 mg of dietary nitrate in 4 oz. (112 grams) and could significantly impact blood and tissue nitrite/nitric oxide concentrations

49 To sum it all up

50 That s all, folks!