Search for natural alternatives to preservatives and antioxidants that are precursors of nitrosamines.

Given the focus that European directives are placing on the progressive reduction of nitrate and nitrite salts in processed meats, and the increasing awareness of modern society regarding food safety and quality, it is essential to open new lines of research that will allow us to advance in the search for new additives for use in meat products and fresh meat. These new additives should provide a healthier product that can be consumed safely in the long term. For this reason, an alternative to nitrosamine precursor products is being sought through the combination of antibacterial agents and colorants that together can offer meat the same advantages as nitrifying salts, without compromising consumer health. Some natural ingredients, such as plant extracts, offer an alternative to the use of artificial nitrosamine precursor additives in meat products due to their coloring properties. These active ingredients can be incorporated through direct addition or by dietary supplementation in livestock. Endogenous preservatives are deposited in muscle and are highly effective in enhancing the action of preservatives used in product processing. Studies are also being conducted on the use of blocking and inhibiting agents of nitrosamines in meat products to prevent undesirable reactions in the food that could affect the safety of the product.