Abstract
• Natural sources of nitrate are essential to produce ‘clean label’ meat products. • Arugula , mustard, radish and wucai are sources with very-high content of nitrate. • Crude and fermented extracts can be used to obtain cured meat products . • Nitrate-rich extracts can be used to produce clean label meat products. Nitrate and nitrite salts are important food additives that improve quality, safety and shelf life of meat products. Although their use is regulated, the concern about the use of E-number additives have been pushing researchers and professionals of the meat industry for alternative strategies to ‘clean’ the label of meat products produced with nitrate and/or nitrite salts. Natural extracts from cruciferous vegetables is an interesting strategy to overcome this challenge due to their high nitrate content. This review aims to discuss the main sources of nitrates among cruciferous vegetables and also their technological as natural additives in the production of cured meat products.
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