Table 1. Recent studies for the replacement of synthetic nitrite in meat products

Ingredients/technologies	Meat product type	Effects	Mechanism	Reference
Arugula extract (pre-converted from nitrate to nitrite)	Fermented sausage	• Development of cured color• Reduction of lipid oxidation	• Nitrite converted from endogenous nitrate	Serdaroğlu et al. [1]
Celery powder (pre-converted from nitrate to nitrite)	Pork emulsion sausage	• Improvement of color• Undesirable texture properties	• Nitrite converted from endogenous nitrate	Jin and Kim [22]
Radish derivatives (pre-converted from nitrate to nitrite)	Restructured cooked ham	• Development of cured color• No undesirable flavor	• Nitrite converted from endogenous nitrate	Guimarães et al. [23]
Milk powder (cold plasma treated)	Pork sausage	• Development of cured color• Inhibition of lipid oxidation• Inhibition of total aerobic bacteria growth• Desirable texture property	• Generation of nitrite in milk by cold plasma treatment,• Addition of more protein	Marcinkowska-Lesiak et al. [29]
Winter mushroom powder (cold plasma treated)	Ground ham	• Development of cured color• Inhibition of lipid oxidation	• Generation of nitrite in winter mushroom homogenate by cold plasma treatment	Jo et al. [17]
L-Arginine and Lactobacillus fermentum	Pork meat batter	• Generation of nitrosyl-myoglobin,• increase in red color	• Production of nitric oxide	Luo et al. [30]
Ultrasound treatment	Pork meat batter	• Generation of nitrosyl-myoglobin,• Increase in red color	• Production of nitric oxide from L-arginine in pork meat using ultrasound treatment	Leães et al. [32]