Nitrite Reduction/Replacement in Processed Meat Products

Nitrite is one of the most widely used curing ingredients in meat industry. Nitrites have numerous useful applications in cured meats and are a vital for giving cured meats their unique characteristics pink color and cured flavor. Nitrites are used to reduce the oxidation of lipids and proteins in meat products and to limit the growth of pathogenic microorganisms such as Clostridium botulinum. Synthetic nitrite is frequently utilized for curing due to its low expenses and easier applications to meat. However, it is linked to the production of nitrosamines, which has raised several health concerns among consumers regarding its usage in meat products. Consumer demand for healthier meat products using natural nitrite sources has increased due to a rising awareness regarding the application of synthetic nitrites. However, it is important to understand the various activities of nitrite in meat curing for developing novel substitutes of nitrites.