Curing salts, nitrite and nitrate salts, are multifunctional additives in meat matrices, responsible for generating and maintaining desirable sensory attributes throughout storage, as well as ensuring microbiological safety, particularly against Clostridium botulinum, the causative agent of a highly lethal intoxication in humans. However, the undesirable formation of N-nitrosamines, potentially carcinogenic compounds, is also associated with nitrite addition. Consequently, regulatory reevaluations and scientific investigations have sought alternatives to these curing salts that balance food safety and sensory acceptance while mitigating health risks linked to nitrite consumption. This review presents and updates the principal strategies explored for the partial or complete replacement of nitrite in meat products, covering well-established approaches such as the use of colorants, biopreservation techniques, and the incorporation of natural nitrate sources, as well as an unprecedented perspective by examining, for the first time, the potential of S-nitrosothiols as viable substitutes.
Carmo et al. (Tue,) studied this question.