Celery Juice Research Articles

Evaluation of Celery Juice Powder as a Natural Curing Agent for Tocino

Evaluation of Celery Juice Powder as a Natural Curing Agent for Tocino

Profile of Phenolic Compounds and Antioxidant Activity of Celery (Apium graveolens) Juices Obtained from Pulp after α-Amylase Treatment from Aspergillus oryzae.

The purpose of this study was to determine the content of certain phenolic compounds, antioxidant activity, pressing efficiency, extract content, and sugars in celeriac juices obtained from the pulp after α-amylase treatment from Aspergillus oryzae. The test material consisted of peeled and unpeeled celery pulp kept at a temperature of 25 °C with and without the enzyme for a period of 30 and 60 min. The juices obtained from them were analyzed for the content of selected phenolic acids and flavonoids using the UPLC-PDA-ESI-MS/MS method, for antioxidant activity measured using the ABTS˙+ and DPPH˙ method, and for the total polyphenol content using the F-C method. Additionally, the juice pressing efficiency, the extract content using the refractometer method, and the sugar content using the HPLC method were checked. Significantly higher antioxidant activity, pressing yield, and average content of caffeic acid glucoside, quinic acid, kaempferol-3,7-di-O-glucoside, and chrysoeriol-7-O-apiosylglucoside were obtained in juices from peeled celery. Maceration of the pulp with amylase resulted in a significant reduction in antioxidant activity compared to control samples. An is-total increase of 17-41% in total flavonoid content was observed in all juices tested after treatment with the enzyme for 30 and 60 min, and the phenolic acid content increased by 4-41% after treatment of the pulp with amylase for 60 min. The 60 min holding of the pulp at 25 °C, including with the enzyme, was shown to decrease the antioxidant activity and the content of quinic acid, ferulic acid, and chrysoriol-7-O-apiose-glucoside in the juices tested compared to the samples held for 30 min, while the content of other phenolic acids and flavonoids increased. In addition, after 60 min of enzymatic maceration, the pressing yield of the juices increased.

Thermodynamics, kinetics, and computational fluid dynamics modeling of Escherichia coli and Salmonella Typhi inactivation during the thermosonication process of celery juice

In this study, thermosonication (37 KHz, 300 W; 50, 60, and 70 °C) of celery juice was performed to inactivate Escherichia coli and Salmonella Typhi in 6 min. The inactivation of pathogens and the process were modeled using mathematical, thermodynamic, and computational fluid dynamics models. The findings indicated that the distribution of power dissipation density was not uniform across the entire domain, including the beaker area, with a maximum value of 27.8 × 103 W/m3. At lower temperatures, E. coli showed a 9.4 % higher resistance to sonication, while at higher temperatures, S. Typhi had a 5.4 % higher durability than E. coli. Increasing the temperature decreased the maximum inactivation rate of both S. Typhi and E. coli by 15.5 % and 20.5 % respectively, while increasing the thermal level by 20 °C reduced the log time to achieve the maximum inactivation rate by 20.3 % and 34.9 % for S. Typhi and E. coli respectively, highlighting the stronger effect of sonication at higher temperatures. According to the results, the positive magnitudes of ΔG were observed in both E. coli and S. Typhi, indicating a similar range of variations. Additionally, the magnitude of ΔG increased by approximately 5.2 to 5.5 % for both microorganisms which suggested the inactivation process was not spontaneous.

LITERATUR REVIEW: PENGARUH YOGA DAN OBAT HERBAL PADA SAAT MENOPAUSE

Background: Menopause is a natural phase in a woman's life which is marked by the permanent cessation of menstruation. During menopause, significant hormonal changes occur in a woman's body, which can cause certain symptoms and health effects. In an effort to reduce symptoms and maintain health holistically, many women seek alternative treatments such as yoga and the use of herbal medicine.
 Purpose: To determine the effect of yoga and herbal medicine on menopausal hypertension.
 Method: used in writing this article is a literature review. Namely a literature search both international and national which was carried out using the Google Scholar database, National Library of Indonesia, Mendeley, PubMed. In the early stages of journal articles, 354 articles were obtained from 2018 to 2022 using the keywords "Complementary Services in menopause" and "Yoga for Menopause" identified which have not yet explored the relevance of the articles to be compiled.
 Results: In terms of the effectiveness of yoga can reduce complaints of manopausal syndrome in menopausal women which can improve the quality of life of menopause then in the aspect of herbal medicine for menopause it is more towards treating diseases in menopause, such as giving celery juice a combination of carrots and honey which is proven to reduce hypertension in menopausal women and there is a recommendation to give avocado smoothie. Those with hypertension Manopausal symptoms and the quality of life of women during menopause are inseparable concepts. Therefore, women's quality of life greatly affects the severity of symptoms at the time of menopause. 
 Conclusion: By consuming herbal medicine and yoga which can be a positive hobby, it will increase women's productivity and reduce diseases and symptoms that arise during menopause.

The Effect of Celery Juice and Boiled Water on Reducing Uric Acid Levels in The Elderly of Tanjung Alam

Background: Uric acid is the end result of the metabolism of purines in the form of nucleoproteins, which are one component of nucleic acids found in the nuclei of body cells. Celery boiled water containing apiin and apigenin is believed to reduce uric acid levels naturally without causing side effects. This study aims to examine the effect of celery boiled water on reducing uric acid levels in the elderly. Purpose of the study: The purpose of this study was to identify the effect of giving celery boiled water on reducing uric acid levels in the elderly in Tanjung Alam Village. Methods: The study used pre-experiments with One Group Pretest Posttes design. Sampling technique with simple random sampling technique. The number of samples was 66 elderly people. Results: The results of statistical analysis using the Paired T-Test test. The results of the Paired T-test test on 66 elderly people showed a decrease in uric acid levels with a p-value of 0.000 (p <0.05). This shows that there is an effect of celery boiled water on reducing uric acid levels in the elderly. Conclusion: Based on the results of the study, there is an effect of giving celery boiled water on reducing uric acid levels in the elderly. Giving this therapy can be used to reduce uric acid levels in the elderly by doing it regularly with 200 cc every morning.

Impact of nitrite-embedded packaging film on quality and sensory attributes of alternatively-cured and nitrite-free bologna

The objectives were to determine the effects of post-thermal processing nitrite-embedded film (NEF) packaging on the quality attributes of alternatively-cured (nitrite from celery juice powder (AC)) and nitrite-free bologna. Attributes evaluated included lipid oxidation, instrumental color, pigment concentration, and sensory properties such as cured meat flavor, aroma, and color. Three bologna formulations, each packaged with two packaging films were produced. A conventionally-cured control formulation (with nitrite from sodium nitrite; CON), a nitrite-free formulation (UCC), and an alternatively cured formulation (nitrite from cultured celery juice powder; AC) were packaged in conventional (CF) or nitrite-embedded (NEF) film. Instrumental a* values (measured during both light and dark storage at intervals of 7 or 14 days over 126 days of storage) and cured pigment concentration (measured at 14-day intervals over 84 days of storage) were significantly greater (P < 0.05) for the UCC-NEF treatment compared to its conventional film counterpart, UCC-CF. No significant differences (P > 0.05) for lipid oxidation (TBARS values) were observed with NEF. Trained sensory panelists, who evaluated samples at 14-day intervals over 70 days of storage, found significantly greater (P < 0.05) cured aroma, cured flavor, pink color and less off-flavor for uncured bologna packaged in NEF compared to conventional film. For the uncured bologna formulation, NEF packaging provided cured meat attributes comparable to the control formulation that included nitrite. This is the first time that cured aroma and flavor have been observed when nitrite from packaging film is added to a cooked meat product under anaerobic conditions.

Comprehensive Quality and Bioactive Constituent Analysis of Celery Juice Made from Different Cultivars.

Celery juice is rich in bioactive constituents, has good health properties, and is becoming much more popular, with its demand continuing to rise. The results of this study show that celery juice from Chinese cultivars contains more bioactive constituents, whereas celery cultivars from the United States and European countries have a higher juice yield. Compared with the other juices, the juices of five cultivars may taste sweeter, and the juices of three cultivars had a higher antioxidant capacity. The juices of six cultivars (three with the highest antioxidant capacity and three with the lowest antioxidant capacity) were selected to analyze bioactive constituents by LC/MS and GC/MS. A total of 71 phenolic acids, 38 flavonoids, 18 coumarins, 41 terpenoids, and 11 phthalides were detected in the juices of the six celery cultivars. The contents of 14 compounds had a more than 10-fold difference among these celery juices. This study first evaluated the comprehensive quality of the juices made from 26 celery cultivars and then analyzed the differences in bioactive constituents in the juices of6 celery cultivars. These findings provide information for the further study on the health functions of celery juice and can also guide celery juice production and celery breeding.

Longitudinal effects of sodium chloride and ingoing nitrite concentration and source on the quality characteristics and microbial communities of deli-style ham

The effects of sodium chloride and nitrite concentration on shelf life and physicochemical characteristics were evaluated in deli-style ham. Treatments manufactured in three replicates in a 3 × 4 factorial arrangement of NaCl concentration (0.7%, 1.4%, or 2.1%, meat block basis) and ingoing nitrite concentration and source (0 ppm, 100 ppm, or 200 ppm sodium nitrite (SN), or 100 ppm sodium nitrite equivalent from celery juice powder (CP) were stored for up to 16 weeks. Aerobic plate counts decreased as NaCl increased except there was no difference within 0 SN controls regardless of NaCl (P < 0.05). Ingoing nitrite concentration affected bacterial community composition (P = 0.005), as pairwise PERMANOVA of nitrite treatments found differences in community composition between 0 SN control and 100 SN, and 100 CP and 200 SN (P < 0.05). 0 SN control and 100 CP, 100 CP and 100 SN, and 100 SN and 200 SN had no significant difference (P > 0.168). Both nitrite amount and source can modulate bacterial composition. Bacterial communities were predominated by Pseudomonadaceae. Overall, this study suggests 200 ppm ingoing sodium nitrite provides the greatest shelf life to deli-style ham, and 0.7% sodium chloride results in inferior product quality and the shortest shelf life.

Rapid Screening of 350 Pesticide Residues in Vegetable and Fruit Juices by Multi-Plug Filtration Cleanup Method Combined with Gas Chromatography-Electrostatic Field Orbitrap High Resolution Mass Spectrometry.

A new method for screening pesticide residues in vegetable and fruit juices by the multi-plug filtration cleanup (m-PFC) method combined with gas chromatography-electrostatic field orbitrap high resolution mass spectrometry(GC-Orbitrap/MS) was developed. The samples were extracted with acetonitrile, purified with m-PFC and determined by GC-Orbitrap/MS. Qualitative analysis was confirmed by retention time, accurate molecular mass and quantitative analysis were performed with the matrix standard calibration. It could eliminate matrix interference effectively. Eight kinds of typical samples (orange juice, apple juice, grape juice, strawberry juice, celery juice, carrot juice, cucumber juice, tomato juice) were evaluated. The linear ranges of the 350 pesticides were from 5 to 500 μg/kg, with good correlation coefficients greater than 0.990. The limits of detection (LODs) were 0.3–3.0 μg/kg and the limits of quantification (LOQs) were 1.0–10.0 μg/kg. The average recoveries at three spiked levels of 10, 100, 200 μg/kg were in the range of 72.8–122.4%, with relative standard deviations (RSDs) of 2.0–10.8%. The method has effectively improved the determination efficiency of pesticide residue screening by high-resolution mass spectrometry in vegetable and fruit juices.

Study on chemical compounds and antibacterial activity of Anethum graveolens L. essential oil as a natural preservative and flavoring in celery juice

Nowadays, considering the side effects of chemical preservatives and the attention of food manufacturers to the natural preservatives, it seems necessary to evaluate the antimicrobial effects of natural preservatives in the laboratory and food models. In this study, the stems and leaves essential oil of Anethum graveolens L. was extracted by Clevenger apparatus and its compounds were identified using GC-MS. The fresh celery juice was stored for 7 days at the room temperature until it was rotten, then the serial dilution was prepared and the bacterial culture was performed using pour plate method. The different bacterial isolates were purified and the antibacterial effect of different essential oil concentrations was investigated by disk diffusion method on the dominant bacteria. The sensitive bacteria to the dill essential oil were identified by the standard microbiological methods and 16S rRNA gene amplification method. Then the effective concentration was added to the celery juice and the effect of essential oil on the population of total and dominant bacteria was investigated. The sensory acceptance of different essential oil concentrations among the population groups was assessed by a five-point hedonic questionnaire. This research was conducted in a completely randomized design with three replications. Based on the GC-MS results, dillapiole (21.2%), α-phellandrene (37.2%), and β-phellandrene (9.2%) were the most important constituents of dill essential oil. The results of sequence blasting showed that Bacillus cereus and Acetobacter fabarum were the most dominant putrefactive bacteria in the celery juice. Based on the results, there was a significant difference between the five concentration groups in terms of halo diameter in the bacteria. The highest halo diameter in both bacteria was obtained at the concentration of 1000. In general, the results of the present study showed that dill essential oil is a suitable additive for the celery juice based on the results of sensory evaluation and in terms of controlling the putrefactive bacteria.

Fixing Blood Alkalinity by Using Apium Graveolens as Treatable Strategy to Prevent Covid 19 Likes Infection

Juice of fresh celery solution will be given to domestic cats and normal cases of human to achieve thepurposes of this project. Dosages given three times a day/one weeks in a mount of one cup 250 ml for human143 lb, and cats 10 lb in amount of one spoon 15 ml for each. Later, blood O2, CO2 and alkalinity Evaluatedto get results.Our study conclusion were proves the high ability of the celery juice’s antioxidants compounds to relievethe high acidity of blood resulted from viral infections like covid 19 and influenza, in a way to curing andstrengthening the immune system against those viral infecions.

Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing.

Clean labeling is emerging as an important issue in the food industry, particularly for meat products that contain many food additives. Among synthetic additives, nitrite is the most important additive in the meat processing industry and is related to the development of cured color and flavor, inhibition of oxidation, and control of microbial growth in processed meat products. As an alternative to synthetic nitrite, pre-converted nitrite from natural microorganisms has been investigated, and the applications of pre-converted nitrite have been reported. Natural nitrate sources mainly include fruits and vegetables with high nitrate content. Celery juice or powder form have been used widely in various studies. Many types of commercial starter cultures have been developed. S. carnosus is used as a critical nitrate reducing microorganism and lactic acid bacteria or other Staphylococcus species also were used. Pre-converted nitrite has also been compared with synthetic nitrite and studies have been aimed at improving utilization by exploiting the strengths (positive consumer attitude and decreased residual nitrite content) and limiting the weaknesses (remained carcinogenic risk) of pre-converted nitrite. Moreover, as concerns regarding the use of synthetic nitrites increased, research was conducted to meet consumer demands for the use of natural nitrite from raw materials. In this report, we review and discuss various studies in which synthetic nitrite was replaced with natural materials and evaluate pre-converted nitrite technology as a natural curing approach from a clean label perspective in the manufacturing of processed meat products.

Evaluation of Listeria monocytogenes and Staphylococcus aureus Survival and Growth during Cooling of Hams Cured with Natural-Source Nitrite

Growing consumer demand for clean-label "natural" products has encouraged more meat processors to cure meat products with natural sources of nitrate or nitrite such as celery juice powder. One challenge for these producers is to identify safe cooling rates in products cured with celery juice powder where extended cooling could allow growth of pathogens. The Food Safety and Inspection Service of the U.S. Department of Agriculture recently added guidelines for stabilization of meat products cured using naturally occurring nitrites based on control of Clostridium spp. However, a knowledge gap exists for safe cooling rates that prevent the growth of Listeria monocytogenes and Staphylococcus aureus, potential postlethality contaminants, in naturally cured ham. The study was conducted to investigate the temperature profiles of naturally cured hams of typical sizes during refrigerator cooling and to determine the behavior of S. aureus and L. monocytogenes on ham during these cooling periods. Whole hams (14 lb [6,300 g]), half hams (6 lb [2,700 g]), and quarter hams (3 lb [1,400 g]) were slowly cooked in a smokehouse until internal temperatures reached a minimum of 140°F (60°C) and then were immediately transferred into a walk-in cooler (38°F [3.3°C]). Cooling times for hams of all sizes were within the requirements for cured products but not for uncured products. Worst-case scenarios of postprocessing surface contamination were simulated by inoculating small naturally cured ham samples with S. aureus or L. monocytogenes. These inoculated hams were then cooled under controlled conditions of 130 to 45°F (54.4 to 7.2°C) for 720 to 900 min. By the end of cooling, small decreases (0.5 to 0.6 log CFU/g) were found for each inoculum. These findings may help small ham processors evaluating production and quality control methods to determine whether recommended concentrations of natural curing agents used to prevent growth of clostridial pathogens may also prevent growth of other pathogens during meat cooling.

Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages.

This study investigated the effects of Chinese cabbage powder as a natural replacement for sodium nitrite on the qualities of alternatively cured pork products. Chinese cabbages grown in Korea were collected and used for preparing hot air dried powder. Different levels of Chinese cabbage powder were added to pork products and evaluated by comparing these products to those with sodium nitrite or a commercially available celery juice powder. The experimental groups included control (100 ppm sodium nitrite added), treatment 1 (0.15% Chinese cabbage powder added), treatment 2 (0.25% Chinese cabbage powder added), treatment 3 (0.35% Chinese cabbage powder added), and treatment 4 (0.4% celery juice powder added). The cooking yields and pH values of treatments 1 to 3 were significantly lower (p<0.05) than the control. However, all of the alternatively cured products were redder (higher CIE a* values; p<0.05) than the control and this result was supported from higher nitrosyl hemochrome, total pigment, and curing efficiency. Furthermore, the inclusion of vegetable powders to these products resulted in considerably less residual nitrite content. However, Chinese cabbage powder (0.25% and 0.35%) was effective in producing alternatively cured meat products with a higher curing efficiency comparable to those of the traditionally cured control or the products with celery juice powder. Therefore, Chinese cabbage powder exhibited the efficacy for use as a natural replacer for alternatively cured meat products.

Use of Nitrite-Embedded Packaging Film for Color Stability of Alternatively-Cured, Fully Cooked Bologna

Nitrite-embedded packaging film was investigated for potential effects on the color stability of alternatively cured meats. The impact of nitrite-embedded film on color stability of large-diameter sandwich bologna was assessed over a 125-d lighted display period. Five treatments of large-diameter bologna were manufactured: (1) a conventionally cured control packaged with conventional film (“CON-CF”), (2) an alternatively cured formulation (cultured celery juice powder plus cherry powder) packaged with conventional film (“CJP-CF”), and (3) an alternatively cured formulation (cultured celery juice powder plus cherry powder) packaged with nitrite-embedded film (“CJP-NEF”). An additional alternatively cured formulation (4) Natpre T-10 EML Plus S was packaged with conventional film (“NT10-CF”) and (5) with nitriteembedded film (“NT10-NEF”). In-package surface a* values were significantly higher (<i>P</i> &lt; 0.05) in nitrite-embedded film, particularly for the bologna with low ingoing nitrite concentration. Reduced color stability was observed for bologna in conventional film packages during lighted display, while the nitrite-embedded film showed improved color stability. Surface and internal residual nitrite concentrations were significantly lower (<i>P</i> &lt; 0.05) in the Natpre T-10 EML Plus S treatments for the first 13 d of storage. Further, residual nitrite in the nitrite-embedded film products was not increased (<i>P</i> &gt; 0.05) by use of the packaging film and did not differ compared to the conventional film. Thus, nitrite-embedded film packaging technology can improve the color stability of alternatively cured meats without increasing the measurable nitrite concentration in the product.

The Influence of Celery Juice Againts Blood Pressure Reduction in Hypertension

The first rank of non communicable diseases in Jepara 2015 was 15,469 cases. The most cases are woman with 11,520 and men with 3,939. In Kalinyamatan health center 2015, there was an increase in hypertension cases from semester 1 until 2. Celery is plant that is easily found in the community, Celery contains apigenin which is very useful for preventing narrowing of blood vessels and high blood pressure. The purpose of this study was to determine the effect of celery juice on blood pressure reduction in hypertension patients. This research used quantitative method with quasy experiment approach. Data collection using random sampling techniques. The respondents of this study were 24 respondents. Data is collected in March - April 2019. Data analysis used non-parametric tests to measure significantly 2 groups of data paired with the T-Test. The results obtained an average decrease in systolic blood pressure of the diastol intervention group 0,000 and the control group 0.424. Moreover, the p-value is 0,000 <a (0,005). With a value of r systole -, 623 (strong closeness), r diastole -, 525 (moderate closeness). It can be concluded that there is a significant effect of celery juice on blood pressure reduction in hypertension patients in Jepara 2019.

The impact of power ultrasound application on physicochemical, antioxidant, and microbiological properties of fresh orange and celery juice blend

The aim of this work was to study the effect of power ultrasound (PUS) application on physicochemical, antioxidant, and microbiological properties of a juice blend from oranges and celery stalks. Juice samples were sonicated in an ultrasonic bath (20 kHz, 5.57 ± 0.87 kW/m3, 20 ± 5 °C) at different sonication times (0, 15, 30, 45, 60, 75, and 90 min). Samples were stored in the dark for 24 h at 4 °C and subsequently analyzed. Significant (p 0.60; p < 0.001) with an increase in bioactive compound content and antioxidant activity. Also, the 53% increase in cloud value (1.70 ± 0.03) points to an increased stability of the PUS-treated juice blend. Therefore, ultrasonic treatment could represent a viable non-thermal technology for microbial inactivation in fresh orange and celery juice blend while increasing its stability and preserving its bioactive properties and quality attributes.

Uji Potensi Antifungi Perasan Daun Seledri (Apium graveolens L) Terhadap Aspergilllus terreus Secara In Vitro &lt;Br&gt;&lt;I&gt;[Antifungal Potential Test Of Celery Leaves Juice (Apium graveolens L) Against Aspergilllus terreus By In Vitro]&lt;I&gt;

Abstract Aspergillus terreus is a fungal that is able to produce several mycotoxins such as patulin, sitrinin and aflatoxin and contained in processed mackerel mixed with fresh steamed way. The impact of the use of chemicals to control fungal attack A. terreus showed a negative effect. This study aims to determine the potential and the minimum concentration of the juice of the leaves of celery (Apium graveolens L) as antifungal against the growth of A. terreus in vitro. The experiment was conducted at the Laboratory of the Faculty of Fisheries and Marine Airlangga University in July 2013. The method was used in this research that using paper disc diffusion method. Treatment outcome data were analyzed using descriptive statistics. Test potential antifungal celery juice in inhibiting the growth of fungus A. terreus obtained negative be results. The concentrations of juices were given as a treatment of 10 % to 100 % are not able to inhibit the growth of A. terreus shown with no inhibition zone formation in all treatments except the concentration of 10 % formalin as a control (+).

Identification of Lycopene epsilon cyclase (LCYE) gene mutants to potentially increase β-carotene content in durum wheat (Triticum turgidum L.ssp. durum) through TILLING.

Increasing β-carotene (a vitamin A precursor) content in Triticum turgidum L. ssp. durum (durum wheat) grains is important to improve pasta nutritional quality. Studies in other species show that altering the expression of LCYE genes increases the flux towards the β-β branch, accumulating higher β-carotene levels. Durum wheat is a tetraploid species that has two LCYE genes (LCYE-A and LCYE-B) associated to the A and B genomes. The objective of this work was to produce durum wheat LCYE mutants through EMS to potentially increase β-carotene content. The LCYE point mutations created with EMS were identified using a Kronos TILLING (Targeting Induced Local Lesion IN Genomes) mutant population. Specific primers that amplified exons 3 through 10 of the LCYE genes were designed and validated. To simplify the TILLING procedure, fragments were digested with CJE (Celery Juice Extract) and visualized on 2% agarose gels. 6X mutant pools were identified, which showed cleavage products and then made into 2X pools to identify mutant individuals. LCYE mutants were then sequenced and evaluated with BLOSUM62, SIFT and PSSM algorithms. Mutants with substitutions W437*, P334L and G368R in LCYE-A and P405L, G352R and T393I in LCYE-B predicted to affect protein function were selected. Substitution W437* increased β-carotene in 75% and overall total carotenoids content in leaves of the mutant 2426 (A1 mutant line), but no significant differences relative to the control were found in grains through HPLC. Finally, the increased levels of β-carotene on leaves have potential applications to improving plant resistance under contaminated environmental conditions.

Effects of nitrite source, reducing compounds, and holding time on cured color development in a cured meat model system

To meet the growing demand for “cleaner” foods, many meat processors have begun using plant-based curing ingredients. The purpose of this project was to determine the effects of nitrite source (sodium nitrite or cultured celery juice powder), reducing compounds (no reducing compound or sodium erythorbate/ascorbic acid from cherry powder), and holding time prior to cooking on cured color development using a meat model system. Treatments with reducing compounds had greater cured pigment and reduced residual nitrite (P < 0.001, P = 0.003, respectively), and displayed increased redness (P < 0.001) and decreased yellowness (P = 0.016). Sodium nitrite treatments had greater cured meat pigment, increased redness, and decreased yellowness (P < 0.001). Longer holding times resulted in a slight increase in a* values when held 60 min (P = 0.011). Using a pre-converted celery juice powder and ascorbic acid from cherry powder, processors can manufacture cured meats exhibiting typical cured meat characteristics without extended holding time prior to cooking.