In-situ conversion of natural sources of nitrate for clean labelling meat products: cooked ham case study

Introduction: Clean labelling of meat products has emerged as a promising marketing trend in the industry. Ingredient lists with recognizable ingredients and minimal processing have been preferred by consumers in recent years, with increasing demand. Objectives: This study firstly aimed to assess the behaviour of three pathogens commonly associated with ham products throughout storage at refrigeration (4 ºC) and abuse (10 ºC) temperature. Secondly, sensory analysis to evaluate differences between hams was carried out. Results and discussion: When inoculated in the products, L. monocytogenes reached similar values in both control and the test hams. A 2-log difference was observed between the two storage temperatures, being that at 10 °C bacterial counts were higher. No differences between C. sporogenes and C. perfringens counts were observed for both temperatures and between test ham samples and control sample (p > 0.05). No differences between samples, except ham sample C, and control were found in sensory analysis, proving the promising commercial potential of the restructured hams. Conclusion: These results show the promising application of this technology in the meat industry, having in mind consumers wishes and demand for more nutritious and natural ingredients in day-to-day foods.