Lipids and protein can deteriorate in storage and this is a major cause of food spoilage. Manufacturers have devised ways to prevent this from happening and one of the most common ways to preserve meat is through use of synthetic nitrite and nitrate compounds. Most preserved meat is treated in this way and although it prevents spoilage, health concerns exist surrounding the use of synthetic nitrite and nitrate compounds, in particular in relation to the way they may increase the risk of cancer. Plant compounds can be used in place of synthetic preservatives and they are not associated with negative health outcomes. For example, antioxidants from plants, as well as naturally synthesised nitrates from plants can preserve meat and prevent lipid and protein oxidation, which reduces spoilage. Adding herbs and spices to food is an effective way to do this with food that is to be stored for short periods before being consumed. Certain foods like beetroot are high in nitrates and they may have a preservative effect.
Eat Well, Stay Healthy, protect Yourself
RdB
