Table 1.

Effect of different plant-based alternatives of nitrites on meat products.

Additives	Meat Products	Effects	Reference
Parsley extract powder (PEP)	Mortadella type sausages	L. monocytogenes reduction, reduced residual nitrite level	[102]
Celery juice concentrate or powder	Ham slices	Control lipid oxidation, color development	[103]
Spray-dried Swiss chard powder	Cured pork loins	TBARS reduction	[105]
Barberry extract	Cooked beef sausage	Color development, potential antioxidant properties, negative interaction observed between nitrite and extract	[107]
Red wine or red wine + garlic	Chouriços cold-dried, smoked sausages	Color development, strong cured flavor, inhibitory properties against Salmonella	[2]
Beet root powder	Turkish fermented sausage	TBARS reduction	[108]
Tomato pulp powder	Pork luncheon roll, frankfurters	Control lipid oxidation	[110,113]
Pomegranate peel extract	Beef sausage	TBARS reduction, hydroperoxides reduction	[117]
Cranberry powder	Fermented sausage	Control lipid oxidation reduced growth of L. monocytogenes.	[121]
Annatto seed powder	Cooked sausages	Color development, TBARS reduction, control of bacterial growth	[120]