Nitrite is the most commonly applied curing agent in the meat industry, and is known to affect human health. Nitrites impart a better flavor, taste and aroma; preserve the red-pinkish color of the meat; and prevent the risk of bacterial contamination of the cured meat, especially from Clostridium botulinum. Unfortunately, recent research has demonstrated some negative effects of this technique. Certain N-nitroso compounds have been shown to stimulate gastric cancer; therefore, most of the research groups are studying the effects of nitrates and nitrites. In this review, we discuss the various food sources of nitrites and nitrates and their current legal requirements for use in meat products. We also discuss the possible changes that might come up in the regulations, the concerns associated with nitrates and nitrites in meat products, and the use of plant-based nitrite and nitrate substitutes. All these topics will be considered with respect to ensuring a high level of microbiological protection, oxidative stability and acceptable sensory quality (color, taste and smell) in meat products.

中文翻译：

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通过应用各种植物成分减少肉制品中的亚硝酸盐。

亚硝酸盐是肉类工业中最常用的腌制剂，已知会影响人类健康。亚硝酸盐赋予更好的风味、口感和香气；保留肉的红粉色；并防止腌制肉受到细菌污染的风险，尤其是肉毒杆菌。不幸的是，最近的研究证明了这种技术的一些负面影响。某些N-亚硝基化合物已被证明会刺激胃癌；因此，大多数研究小组正在研究硝酸盐和亚硝酸盐的影响。在这篇综述中，我们讨论了亚硝酸盐和硝酸盐的各种食物来源及其当前在肉制品中使用的法律要求。我们还讨论了法规中可能出现的变化、与肉制品中硝酸盐和亚硝酸盐相关的担忧，以及植物性亚硝酸盐和硝酸盐替代品的使用。所有这些主题都将被考虑，以确保肉制品的高水平微生物保护、氧化稳定性和可接受的感官质量（颜色、味道和气味）。