Olive polyphenols (OPP) as a substitute of nitrite in ham
Cooked ham is a particularly popular cured meat product. Nonetheless, meat consumption constitutes a controversial issue, as researchers correlate red and cured meat with the development of colorectal cancer. One of the main compounds of the cured cooked ham is nitrite. Although, its residual amount in products is considered as responsible for the formation of N-nitrosamines and the provocation of
