Nitrite-Free Cooked Cured-Meat Pigment
Dr. F. Shahidi and Dr. R. B. Pegg, Dept. of Biochemistry, Memorial University
Nitrite, used for centuries and regulated for nearly 70 years for use in meat curing, is responsible for the development of specific sensory characteristics in meat: color and flavour. By acting as a strong antioxidant, nitrite prevents the formation of "warmed-over" flavor in cured products. More important, it acts as an antimicrobial agent and specifically retards the germination of spores and toxin formation by Clostridium botulinum.
Nitrite also has some serious disadvantages. It is responsible for the formation of carcinogenic N-nitrosamines in cured products when heated, and especially when fried. On ingestion it may also cause the spontaneous formation of N-nitrosamines in the stomach. Therefore, it is a desired goal to find suitable alternatives for nitrite in the preparation of cured products.
Pure Additions, through its research, has developed a cured-meat pigment that is identical to the natural pink-colored pigment found in nitrite cured-meat. This pigment, in combination with a sequestrant, an antioxidant and an antimicrobial agent for meat curing, has been found very effective in reproducing the color, oxidative stability and flavor, as well as the antimicrobial effects of nitrite. The pigment combination has been tested on solid and emulsified meat products and found effective. The sensory acceptability of this nitrite alternative has been tested through the use of blind taste-tests with excellent results.
European Patent No. 554,283 issued Aug. 30, 1995; three U.S. Patents Nos. 5,230,915; 5,425,956; 5,443,852 issued July 27, 1993, June 30, 1995, and Aug. 22,1995, respectively; and a Canadian patent is pending. The process for regulatory acceptance in Canada has been initiated and should be clear and achievable in short order. Test samples of the pigment have been prepared on a pilot scale and are currently being evaluated by external meat processing and ingredient companies world wide. Results from one international company proved the success of the product. The company is currently seeking alliances such as meat processors or ingredient companies that would be interested in the commercial use of this product.
Robert Vivian, BA, MBA, president & CEO
Charles T, LaDoulis, MD, chief scientific officer
TNB Laboratories Inc. (TNB) is a privately held company with expertise in clinical immunology and microbiology. The company has been developing monoclonal antibodies since 1989 and currently produces and markets diagnostic kits for rheumatoid arthritis and bone marrow transplantation matching. Its ISO9002 certified monoclonal antibody production laboratory and research and development team perform custom work for a variety of commercial and academic customers.
The TNB research team is one of the most capable in the world in HLA monoclonal antibody development. The company has established considerable expertise in two complementary areas; preparation of complex molecules by the methods of molecular biology, and the creation of monoclonal antibodies against particular parts of these complex molecules.
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Monoclonal antibody reagents to human histocompatibility antigen markers for diagnosis and monitoring of rheumatoid arthritis and other immunologically mediated and autoimmune disorders
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New initiatives are aimed at the development of cancer diagnosis tumour marker assays and infectious disease diagnostics.