Nitrite sources for cured meat products

Nitrite is an important additive for the development of cured color and flavor, suppression of microbial growth, and inhibition of oxidation in meat products. Synthetic nitrite is widely used for curing as it is relatively cheaper and easier to use. However, increasing concerns about the use of synthetic additives have led to an increase in the consumers’ demands to use natural nitrite sources. Natural nitrite is generally produced by reducing the nitrate in vegetables to nitrite using nitrate-reducing bacteria. Recently, the atmospheric pressure non-thermal plasma has been suggested as a source of nitrite by the generation of nitrite in meat batter, brine, and vegetables. This review discusses the strengths and weaknesses of different nitrite sources.