Reduction, removal or replacement of nitrites in a model of cooked, cured and processed meat: consequences on gut ecosystem

In this work, Male Fischer 344 rats were fed the experimental diets for 100 days. Feces were collected for 16S rRNA gene amplicon analysis at the end of the experimental diet period. Experimental diets were based on powdered low-calcium, no-fat AIN-76 rodent diets (SAAJ, Jouy-en-Josas, France), supplemented with 5% safflower oil, with 45% (dry weight) of experimental cured meats and 8% of gelatin. Each model of cured meat is composed of 80 kg ground pork (10-12 mm) mixed with appropriate concentrations of ingredients/additives.