Quality and safety assessment of nitrite‐free cured meat during 90‐day storage

BACKGROUND Nitrite is not only essential for preserving cured meats, but also it poses significant risks to the safety of these meats and human health. The present study aims to determine whether other compounds in the preservation process can fully replace nitrite and to evaluate the quality and safety of cured meats without added nitrite. A starter culture made up of Limosilactobacillus fermentum RC4 and Lactiplantibacillus plantarum B6 (2:1) was developed for producing nitrite‐free cured meat (EG). Its safety and quality were assessed against nitrite‐cured, commercial and salt‐cured samples over a 90‐day storage period. RESULTS The main research results show that the experimental group (EG) has better quality attributes and some safety during storage. This is mainly reflected in: high sensory acceptance (86.8 points, P < 0.05), balanced saltiness and fermented aroma; thiobarbituric acid reactive substances content is the lowest. The residual amount of nitrite was the least (0.527 mg kg −1 ). Microbial abundance increased, but the viable bacteria remained controlled (6.5 log colony‐forming units g −1 ) and pathogenic bacteria activity was extremely low or undetected. Volatile and free fatty acid analysis revealed that EG had unique flavor characteristics, with a high ester content and a low non‐flavor aldehyde content. It can also slow down the growth rate of amine substances in the later storage stage. CONCLUSION These results demonstrated that complete nitrite replacement is achievable through microbial intervention while maintaining product safety and quality during long‐term storage.