Strategies to reduce or replace food additives (preservatives and antioxidants) in cured meat products. (REDADMEAT).
OBJETIVOS
GENERAL OBJECTIVE Nº1:
DEVELOPMENT OF MICROBIAL STRATEGIES TO REDUCE NITRATE/NITRITE AND NITROSAMINES IN CURED MEAT PRODUCTS.
The general objective Nº1 will be addressed under the following specific objectives:
- SPECIFIC OBJECTIVE Nº1.1: To study the nitrosamine content in cured meat products.
- SPECIFIC OBJECTIVE Nº1.2: To investigate the antimicrobial activity of protective cultures as an alternative to nitrite
- SPECIFIC OBJECTIVE Nº1.3: To investigate the nitrosamine-decreasing activity of protective cultures.
GENERAL OBJECTIVE Nº2:
REPLACEMENT STRATEGIES OF ANTIOXIDANTS IN CURED MEAT PRODUCTS BY NATURAL BEE PRODUCTS.
The general objective Nº2 will be addressed under the following specific objectives:
- SPECIFIC OBJECTIVE Nº2.1: Quality control, botanical source and chemical composition of bee product samples and combined treatments.
- SPECIFIC OBJECTIVE Nº2.2: Biological activities of bee product samples and combined treatments: antibacterial, antioxidant and antiproliferative activities.
- SPECIFIC OBJECTIVE Nº2.3: In vitro evaluation of the protective effect of selected bee product samples against DNA damage induced by mutagenic and/or carcinogenic compounds present in cured meat products
- SPECIFIC OBJECTIVE Nº2.4: In vitro evaluation of the immunomodulatory activity of selected bee product samples with greater protective effect against DNA damage induced by mutagenic and/or carcinogenic compounds present in cured meat products.
GENERAL OBJECTIVE Nº 3:
REFORMULATION OF CURED MEAT PRODUCTS WITH NEW PROTECTIVE CULTURES AND BEE PRODUCTS.
The general objective Nº3 will be addressed in the light of the results obtained from the development of the general objectives Nº 1 and 2.