{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T13:44:32Z","timestamp":1793108672794,"version":"4.5.0"},"reference-count":59,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2021,9,4]],"date-time":"2021-09-04T00:00:00Z","timestamp":1630713600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, cured meat products are widely produced using nitrate and nitrite salts. However, the growing of the clean-label movement has been pushing to replace synthetic nitrate\/nitrite salts (indicated as E-numbers in food labels) with natural ingredients in the formulation of processed foods. Although no ideal synthetic nitrate\/nitrite replacements have yet been found, it is known that certain vegetables contain relevant amounts of nitrate. Beta vulgaris varieties (Swiss chard\/chard, beetroot, and spinach beet, for instance) are widely produced for human consumption and have relevant amounts of nitrate that could be explored as a natural ingredient in cured meat product processing. Thus, this paper provides an overview of the main nitrate sources among Beta vulgaris varieties and the strategic use of their liquid and powder extracts in the production of cured meat products.<\/jats:p>","DOI":"10.3390\/foods10092094","type":"journal-article","created":{"date-parts":[[2021,9,6]],"date-time":"2021-09-06T13:15:56Z","timestamp":1630934156000},"page":"2094","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":28,"title":["Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review"],"prefix":"10.3390","volume":"10","author":[{"given":"Paulo E. S.","family":"Munekata","sequence":"first","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, R\u00faa Galicia No. 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9682-4594","authenticated-orcid":false,"given":"Mirian","family":"Pateiro","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, R\u00faa Galicia No. 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2764-504X","authenticated-orcid":false,"given":"Rub\u00e9n","family":"Dom\u00ednguez","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, R\u00faa Galicia No. 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marise A. R.","family":"Pollonio","sequence":"additional","affiliation":[{"name":"Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), Campinas 13083-862, SP, Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8321-604X","authenticated-orcid":false,"given":"N\u00e9stor","family":"Sep\u00falveda","sequence":"additional","affiliation":[{"name":"Departamento de Producci\u00f3n Agropecuaria, Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Campus Integrado Andr\u00e9s Bello Montevideo s\/n, Temuco 4813067, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Silvina Cecilia","family":"Andres","sequence":"additional","affiliation":[{"name":"Centro de Investigaci\u00f3n y Desarrollo en Criotecnolog\u00eda de Alimentos (CIDCA), Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, CIC-PBA, 47 y 116, La Plata 1900, Argentina"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jorge","family":"Reyes","sequence":"additional","affiliation":[{"name":"Departamento de Ciencias Agropecuarias y Alimentos, Universidad T\u00e9cnica Particular de Loja, Calle Par\u00eds, San Cayetano Alto, Loja 110107, Ecuador"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3803-2820","authenticated-orcid":false,"given":"Eva Mar\u00eda","family":"Santos","sequence":"additional","affiliation":[{"name":"Area Academica de Quimica, Universidad Autonoma del Estado de Hidalgo, Carr. Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma, Hidalgo 42184, Mexico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7725-9294","authenticated-orcid":false,"given":"Jos\u00e9 M.","family":"Lorenzo","sequence":"additional","affiliation":[{"name":"Centro Tecnol\u00f3gico de la Carne de Galicia, R\u00faa Galicia No. 4, Parque Tecnol\u00f3gico de Galicia, San Cibrao das Vi\u00f1as, 32900 Ourense, Spain"},{"name":"\u00c1rea de Tecnolog\u00eda de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,9,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1016\/j.foodchem.2008.02.002","article-title":"Proteolytic and lipolytic modifications during the manufacture of dry-cured lac\u00f3n, a Spanish traditional meat product: Effect of some additives","volume":"110","author":"Lorenzo","year":"2008","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"109583","DOI":"10.1016\/j.lwt.2020.109583","article-title":"Nitrite sources for cured meat products","volume":"129","author":"Jo","year":"2020","journal-title":"LWT"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"108272","DOI":"10.1016\/j.meatsci.2020.108272","article-title":"Chemistry, safety, and regulatory considerations in the use of nitrite and nitrate from natural origin in meat products","volume":"171","author":"Flores","year":"2021","journal-title":"Meat Sci."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/j.tifs.2015.05.008","article-title":"Alternatives to nitrite in processed meat: Up to date","volume":"45","author":"Alahakoon","year":"2015","journal-title":"Trends Food Sci. 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