Alternatives to nitrite in processed meat: Up to date

Abstract

Nitrite has been used in different meat products mainly to maintain their microbial quality, flavor, and color and to prevent lipid oxidation. Since consumer demand for organic or natural meat products has increased due to the concerns of health risk of synthetic additives, the meat industry is currently focusing on the development of nitrite alternatives. This paper reviews the potential alternatives to replace nitrite salts that are used completely or partially in the manufacturing of meat products.