Table 3.

Alternatives to nitrites/nitrates used in meat products.

Additives	Effects	Type of Product	Reference
beetroot powder	control lipid oxidation and residual nitrite contents	fermented beef sausage	Sucu andTurp [95]
rosemary essential oil /lyophilized extract	lipid oxidation inhibition higher antioxidant activity	pork sausages	Bianchin et al. [96]
celery juice powder + starter cultures	control lipid oxidation color development	ready-to-eat ham	Sindelar et al. [92]
freeze-dried cranberry	control lipid oxidation	fallow-deer fermented sausage	Karwowska, Dolatowski [97]
fermented spinach powder	control lipid oxidation	cured pork loins	Kim et al. [98]
acid whey (liquid and freeze-dried)	proteolysis changes food safety related parameters	dry-fermented sausages made of beef dry-fermented sausages made of fallow-deer meat	Kononiuk, Karwowska [93] Kononiuk, Karwowska [94]
lactates	antibacterial activity, color development, lower cooking loss	pasteurized canned poultry products	Gajowiecki et al. [99]
Lactobacillus fermentum RC4 and Lactobacillus plantarum B6 -starters, beetroot and Monascus – coloring agents, nisin as antibiotic	antibacterial activity, control lipid oxidation, color development	cured pork meat	Huang et al. [100]
annatto powder	color development control of bacterial growth	cooked sausages	Zarringhalami et al. [101]