NAC-SNO A Novel and Safer Replacement for Nitrite in Processed Meats

Background
Sodium nitrite is used in the meat industry as: 1) A bacteriostatic agent against the growth of Clostridium botulinum, 2) A generator of pigment to give meat a pinkish-red color, and 3) A stabilizer of lipid oxidation and flavor. In 2018 the world-wide market for food products containing nitrite was USD 1.1 billion[1]. At the end of 2015, the World Health Organization (WHO) warned consumers that in processed meat nitrite reacts with amines creating N-nitrosamines (N-NA) which are considered carcinogenic to humans[2]. Furthermore, nitrite is an environmental toxin and can cause methemoglobinemia[3] and death in children.

Our Innovation

Our researchers have proven in scientific articles that NAC-SNO (S-nitroso-N-acetylcysteine) is a much better and healthier preservative compared to nitrite.  NAC-SNO:

Has 99% fewer N-nitrosamines in processed meat and during stomach digestion[1].

• Has 99% fewer N-nitrosamines in processed meat and during stomach digestion[1].
• Provides better antioxidant protection7.
• Provides better pigment generation6.
• Preserves the flavor, color, texture and nutrient profile better than nitrite (Figure 4)6,[2]
• Food with it will likely contain less sodium since NAC-SNO will need less/no salt in the meat compared with those that contain nitrite.
• Is an effective anti-clostridia compound also in chilled-products without the need for pre-heating (Figure 2).

Technology

NAC-SNO is a water soluble compound molecule based on natural amino acid (not a xenobiotic) that can easily be prepared at a low cost. NAC-SNO can be added to meat products instead of nitrite-salt mixtures by the same technology used to date in the industry. NAC SNO has a better antimicrobial property and could also be used in products that do not need heating.

Opportunity

Two scientific paper have been published:

• S-Nitroso-N-acetylcysteine Generates Less Carcinogenic N-Nitrosamines in Meat Products than Nitrite. et al., Tirosh 2018. https://pubs.acs.org/doi/abs/10.1021/acs.jafc.8b04549
• S-Nitroso-N-acetylcysteine (NAC-SNO) as an Antioxidant in Cured Meat and Stomach Medium. et al., Tirosh 2019. https://pubs.acs.org/doi/10.1021/acs.jafc.9b03741

Patents have been filed in a wide range of countries for using NAC-SNO in food, WO 2019/026073, and Yissum is looking for commercial partners to bring this revolutionary technology to market.

 [1] https://www.gminsights.com/industry-analysis/food-and-beverages-color-fixing-agents-market

 [2] https://www.iarc.fr/wp-content/uploads/2018/07/pr240_E.pdf

 [3] Vet Ital. Apr-Jun 2008;44(2):439-53

 [4] https://www.atsdr.cdc.gov/toxprofiles/tp204-c3.pdf

 [5] https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=172.175

 [6] https://pubs.acs.org/doi/abs/10.1021/acs.jafc.8b04549

 [7] https://pubs.acs.org/doi/10.1021/acs.jafc.9b03741

Patent Status

Published US 2020/0245650 A1

Granted Europe 3661367