M: Food Microbiology & Safety Influence of Beet Sugar, Calcium Lactate, and Staphylococcus xylosus (with Nitrate Reductase Activity) on the Chemical, Microbiological, and Sensorial Properties of Persian Uncured Frankfurters Saeed Tahmouzi, Seyed Hadi Razavi, Mohammad Safari, and Zahra Emam-Djomeh Abstract: This study investigated the effects of beet sugar (BS), calcium lactate (CL), and Staphylococcus xylosus (SX) on the general characteristics of uncured frankfurters. Minimum residual nitrite was observed in samples with a high level of BS and S. xylosus (8log 10 l0 viable cfu/g) after 2 mo. There was an increase in total aerobic counts in frankfurters after 4 wk. Samples containing higher BS and CL had no Clostridium perfringens at storage time. Histamine content was similar for all treatments except SX. No differences were observed in textural properties among the treatments. Water activity was decreased significantly in treatment CL1+BS2. The results indicated that samples treated with BS or CL had (P < 0.05) taste and sensory attributes considered appropriate by a tasting panel. Keywords: beet sugar, calcium lactate, Clostridium perfringens, frankfurter, Staphylococcus xylosus Practical Applications: Frankfurters are among the most popular meat products in many countries. Health problems (such as cancer) associated with the overconsumption of cured meat have led to searches for new, alternative methods of preservation. Hurdle technology (combinations of beet sugar, calcium lactate, and Staphylococcus xylosus in different concentrations) can be developed for frankfurter processing. Results of this research will be useful for meat manufacturers; however, any new process may affect the strategies chosen for marketing these products. Introduction Frankfurters are well-known processed meat products, but they cause some health concerns due to the kinds of preservatives (es- pecially nitrite) they contain. The organic food market has grown in leaps and bounds over the past few years. To protect consumers and producers and to avoid confusion, a legal definition of organic food has been accepted in most countries. Today, many countries have a certification procedure for organic foods to ensure that those standards are met. Demand for cured meats made without synthetic nitrates/nitrites is rising, and processors are seeking in- formation on safe and effective methods. On this online seminar, meat scientists, a processor and an organic-meat marketer explain ingredients, processes and challenges to natural curing, along with product labeling and regulations. Food curing dates back to an- cient times, as both smoked and salt-cured meat. Although the people who first began curing meat many centuries ago did not MS 20120016 Submitted 1/4/2012, Accepted 4/9/2012. Author Tahmouzi is with Dept. of Food Science and Technology, Ramin Agricultural and Natural Re- sources, Mollasani, Ahvaz, Iran. Authors Razavi, Safari, and Emam-Djomeh are with Dept. of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, Campus of Agriculture and Natural Resources, Univ. of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran. Direct inquiries to author Razavi (E-mail: srazavi@ut.ac.ir) know this, it was actually nitrates present in the salt that helped the curing process (Shahidi and Pegg 1991). Concerns about the drawbacks associated with the consump- tion of cured foods have led scientists to search for new meat- preservation methods. Frankfurters were chosen due to problems such as leukemia, particularly in children, associated with con- sumption of nitrites (Peters 1994; Cassens 1995). Sodium nitrite from indirect sources in curing systems was re- placed with the addition of starter cultures (Sindelar and others 2007). However, this technique is disputed by Morita and oth- ers (1996). Sebranek and Bacu (2007a) have pointed out that to manufacture meat, a relatively high content of naturally occurring nitrate can be used in conjunction with a bacterial starter culture (with nitrate reductase activity). A few Staphylococcus species (S. carnosus, S. xylosus, and S. saprophyticus), selected for their vary- ing nitrite/nitrate-reductase activities, were used to produce fer- mented sausage (Gotterup and others 2008). Nitrate-accumulating vegetables (beetroot, celery, lettuce, and spinach) could be used in processing meat products. The concentration of nitrates in veg- etables varies due to many factors, including the individual soil conditions, particular plant species, light intensity, and the fertil- izers used. However, vegetables such as beets and spinach can be eaten in moderation; they should not be eaten in large amounts over a long period. Cooking high-nitrate vegetables by steaming or lightly boiling will reduce the nitrate levels (Santamar´ ıa and C  2012 Institute of Food Technologists R  doi: 10.1111/j.1750-3841.2012.02754.x Vol. 00, Nr. 0, 2012  Journal of Food Science M1 Further reproduction without permission is prohibited