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Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties?

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Title: Can supplemental nitrate in cured meats be used as a means of increasing residual and dietary nitrate and subsequent potential for physiological nitric oxide without affecting product properties?
Authors: Usinger EL; Department of Animal Science, Iowa State University, Ames, IA 50011, United States., Larson EM; Department of Animal Science, Iowa State University, Ames, IA 50011, United States., Niebuhr SE; Department of Animal Science, Iowa State University, Ames, IA 50011, United States., Fedler CA; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States., Prusa KJ; Department of Animal Science, Iowa State University, Ames, IA 50011, United States; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States., Dickson JS; Department of Animal Science, Iowa State University, Ames, IA 50011, United States., Tarté R; Department of Animal Science, Iowa State University, Ames, IA 50011, United States., Sebranek JG; Department of Animal Science, Iowa State University, Ames, IA 50011, United States; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, United States. Electronic address: sebranek@iastate.edu.
Source: Meat science [Meat Sci] 2016 Nov; Vol. 121, pp. 324-332. Date of Electronic Publication: 2016 Jun 18.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1873-4138
DOI:10.1016/j.meatsci.2016.06.022